Tip: Our yellowfin tuna is sushi grade and is safe to eat raw. If you prefer, you can sear, cube and marinate it to your preference. Also, sriracha is used in Steps 2 + 6. It is spicy, so use carefully.
Cook Rice + Boil Water
Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1 ½ cups (3 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. Cover with a lid and cook for 17-20 minutes, or until grains are tender. In a second pot, bring 1 litre (2 litres for 4 servings) salted water to a boil.
Prepare Sweet Marinade
Wash lime and cut in half. In a mixing bowl, whisk together honey, GF soy sauce, half of the lime juice, sesame oil, spice blend, and some of the sriracha to taste, until honey is dissolved.
Prepare Sriracha Mayo
In a small bowl, mix together mayonnaise and remaining sriracha to taste.
Add edamame to boiling water. Cook for 1 ½ minutes or until bright green. Place cooked edamame in a fine mesh sieve and rinse under cold water, until chilled. Drain well and put back in the pot.
Drain and pat dry tuna on paper towel. Cut tuna into 2 cm cubes. Add tuna pieces to sweet marinade and mix well.
Prepare Ingredients + Finish Tuna
Wash cucumber and green onion. Thinly slice green onions. Slice cucumbers into 1 cm thick rounds. In another small bowl, add cucumbers, edamame, remaining lime juice and half of the green onion. Season with salt to taste. Cut avocado in half and dice into 1 cm cubes. Stir remaining green onion into marinating tuna.
Finish + Serve
When rice is cooked, remove lid and fluff rice with a fork. Let rice sit for 2 minutes. Divide rice into large serving bowls. Divide cucumber and edamame, diced avocado, and tuna into sections on top of the rice. Drizzle sriracha mayo on everything. Enjoy!