Name: Ginger-Soy Ahi Tuna Rice Bowls
Total time: 45 min
Ingredients: 2 cups sushi rice , rinsed thoroughly; ¼ cup plus 2 tablespoons seasoned rice vinegar , divided; ⅓ cup soy sauce; 2 tablespoons plus pinch sugar , divided; 2 tablespoons grated fresh ginger; 1 pound skinless tuna steaks , about ¾ inch thick; 8 ounces (8 cups) baby spinach; 1 teaspoon toasted sesame oil; 1 garlic clove , minced; ⅛ teaspoon table salt; 4 Persian cucumbers , sliced

Why This Recipe Works

To turn the ginger into a juicy, zingy pulp that would diffuse into the marinade, we grated it on a microplane. We blanched the tuna, which ensured its food safety and added visual and textural contrast between its inside and outside, and then added it to the marinade. We used the same water to blanch baby spinach and then seasoned the greens with sesame oil and garlic. We piled the tuna, spinach, and sliced cucumbers on seasoned rice and served them with extra marinade.

Before You Begin

For the best texture, rinse and drain the rice well before cooking. Ultrafresh tuna is critical for this recipe; it is briefly cooked and will remain raw in the center. Garnish with lemon wedges, scallions, and toasted sesame seeds or furikake. Pickled daikon or Japanese-style pickles, such as fukujinzuke, are also nice additions.

Instructions

Bring 2 cups rinsed sushi rice and 2½ cups water to boil in small saucepan over high heat. Adjust heat to maintain bare simmer, cover, and cook until water is absorbed, about 20 minutes. Off heat, let stand for 4 minutes. Transfer to large bowl, drizzle with ¼ cup seasoned rice vinegar, and toss until evenly seasoned. Refrigerate until ready to serve (up to 30 minutes).

While rice cooks, bring 6 cups water to boil in medium saucepan. Stir ⅓ cup soy sauce, 2 tablespoons sugar, 2 tablespoons grated ginger, and remaining 2 tablespoons rice vinegar together in 8-inch square baking pan. Add 1 pound tuna steaks to boiling water and cook until tan, 5 seconds. Immediately transfer to soy sauce mixture, coating all sides. Refrigerate for at least 5 minutes and up to 30 minutes.

Add 8 cups baby spinach to still-hot water in saucepan and cook, stirring constantly, until bright green, about 5 seconds. Drain spinach and rinse under cold running water until cool, about 20 seconds. Squeeze well to remove excess water. Toss with 1 teaspoon toasted sesame oil, 1 minced garlic clove, ⅛ teaspoon table salt, and remaining pinch of sugar.

Remove tuna from marinade (reserve marinade) and cut into ½-inch pieces. Divide rice, tuna, spinach, and 4 sliced Persian cucumbers evenly among 4 bowls. Serve with reserved marinade.