Time: ~45 minutes (20 minutes hands on time)
1/2 lb sushi grade ahi tuna
1 Tbsp Tamari, gluten-free soy or regular soy
1/2 Tbsp course ground black pepper
1 small avocado
1/2 cup chopped mango
1/2 seedless cucumber, cut in match sticks
8 asparagus stalks, sliced in one-inch pieces
1/2 T avocado oil
1/2 tsp minced garlic
1 package microwaveable white sushi rice (about 1.5 – 2 cups total)
2 tsp toasted sesame seeds
1 Tbsp chopped scallions
Spicy Mayo: 2 Tbsp avocado mayo + 1 tsp Srirarcha
1.) Cube tuna or kindly ask seafood guy [or lady] to do it- see above KISS Tip. Combine Tamari and black pepper and pour over tuna in medium glass bowl Stir and make sure tuna is evenly coated with marinade.. Marinate in fridge for about 30 minutes.
2.) While tuna is marinating, chop mango, cucumber, avocado and asparagus.
3.) Add avocado oil to a small skillet and sauté asparagus and garlic for 3-4 minutes until slightly softened.
4.) Heat rice per package instructions and prepare spicy mayo.
5.) Build bowls by dividing heated rice on bottom of each bowl. Evenly divide cucumber, avocado, mango, asparagus and place in bowl on top of rice. Spoon marinated tuna in the middle and add chives, toasted sesame seeds and spicy mayo drizzle, if desired. Enjoy and make often :).