Spicy Tuna Poke Bowl with Avocado and Seaweed

1.Rinse the sushi rice (2 cups) under cold water (2½ cups) until the water (2½ cups) runs clear to remove excess starch.

2.In a medium saucepan, combine the rinsed sushi rice (2 cups) and water (2½ cups). Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water (2½ cups) is absorbed.

3.Remove the rice from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork and set aside to cool slightly.

4.In a mixing bowl, combine the diced tuna, soy sauce (¼ cup), sesame oil (1 tablespoon), sriracha (1 tablespoon), honey (1 teaspoon), and rice vinegar (1 tablespoon). Mix well to coat the tuna evenly and let it marinate for about 10-15 minutes.

5.To assemble the poke bowl, start with a base of sushi rice (2 cups) in each serving bowl.

6.Top the rice with the marinated tuna, sliced avocado (1), and seaweed salad (¼ cup).

7.Sprinkle chopped green onions (¼ cup) and sesame seeds (1 tablespoon) over the top for added flavor and garnish.

8.Season with salt and pepper to taste, if desired, and serve immediately.