Sushi bowl

Description

This dish starts with a layer of rice seasoned with furikake then fresh tuna topped with sriracha mayo, fried shallots, pickled Jalapeños, and cilantro, served with fresh avocado and nori sheets.

Rice

1 cup sushi rice (1 1/4 cup water)

1 tbsp rice wine vinegar

1 tbsp sugar

1 tsp salt

furikake to taste

Procedure

1.Wash your rice under cold water until the water runs clear

2.Cook your rice, once it is done let it sit covered for at least 10 minutes

3.In a microwave safe bowl combine the sugar, vinegar and salt and microwave at 30 second intervals until the sugar and salt are dissolved

4.Pour the Vinegar mixture over the rice and mix thouroughly

5.Season with furikake

Tuna

4 oz Finley diced tuna

2 tsp sesame oil

1 tbsp soy sauce

1 tbsp sriracha

(combine everything in a small bowl and set aside)

Pickled jalapeños

3 large jalapeños

3/4 cup white Vinegar

1/4 cup water

3 tbsp salt

6 tbsp sugar

Procedure

1.Thinly slice jalapeños and place in a mason jar

2.In a small mixing bowl pour in the vinegar and water and whisk in the salt and sugar until they are completely combined

3.Cover the pickles with the brine and let them brine for at least 24 hours

Fried shallots

2 shallots fine dice

Vegetable oil

Procedure

1. Heat your oil until it reaches 350F

2.Fry your shallots until they are golden brown

3.Remove shallots from the oil and place on a paper towel to remove excess moisture

Sriracha mayo

1/2 cup mayo

3 tbsp sriracha

1 tsp honey

1 tsp sesame oil

1 tsp oyster sauce