Fresh tuna, crunchy veggies, hearty rice and a flavorful sauce make this recipe a favorite.
2/3cupshelled edamame, fresh or frozen
1cupred cabbage , thinly sliced
8-12ouncessushi grade tuna, (see note 1)
2tsprice wine vinegar
1/2tspred pepper flakes
Cook Rice: Cook the rice according the package instructions. Leftover rice works too!
Slice and Dice: Thinly slice the cabbage and scallions. Dice the tuna into 1/2"-3/4" cubes. Cut up the avocado however you want (slices or cubes). I felt like being fancy schmancy and sliced up the avocado really thin to make it look pretty, but when it comes how to it... it really all tastes the same regardless of the shape.
Edamame Time: If you have frozen edamame, thaw it according to package instructions. Usually a couple minutes in the microwave with a tablespoon of water does the trick. If you have shelled edamame that doesn't need to be thawed, you have to do absolutely nothing in this step.
Get Saucy: In a small bowl mix soy sauce, sesame oil, rice wine vinegar, agave, red pepper flakes and a pinch of the scallions you just sliced up.
Assemble: Put some rice in the bottom of each bowl, top with sliced cabbage, avocado, edamame, tuna, scallions and sesame seeds. Then drizzle the delicious sauce over the bowl and enjoy!
Note 1: Sushi grade ahi tuna is required to safely eat raw tuna.