Categories: Asian
Ingredients
- 1 1/2 cup sushi rice
- Kosher salt
- 2 tbsp. rice vinegar
- 1 tbsp. sugar
- 1/2 cup frozen shelled edamame
- 3 scallions, thinly sliced
- 2 tbsp. fresh lime juice
- 2 tbsp. fresh orange juice
- 1 tbsp. soy sauce
- 1 tbsp. toasted sesame oil
- 1 tsp grated peeled fresh ginger
- 1 lb. sushi-grade tuna, cut into 1/2-inch cubes
- 1/2 cucumber, peeled and finely chopped
- Toasted sesame seeds, for topping
Directions
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Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 tsp salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
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Meanwhile, combine the vinegar, sugar and 1 tsp salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2-3 minutes; let cool completely.
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Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3-5 minutes. Drain and rinse under cold water until cool.
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Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 tsp salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.