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Ahi Recipe

Name: HULA'S Modern Tiki Scottsdales AHI Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups short-grain sushi rice; 2.25 cups water (for rice); 3 tbs rice vinegar; 1 tsp granulated sugar; 1 tsp fine sea salt; 1 lb fresh yellowfin (ahi) tuna, sashimi-grade, trimmed; 3 tbs low-sodium soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp mirin; 1 tbs fresh lime juice; 1 tsp honey; 1 tsp fresh ginger, grated; 0.5 tsp garlic, minced; 1 tbs toasted sesame seeds; 2 tbsp thinly sliced scallions (green parts); 0.25 tsp black pepper; 1 whole ripe avocado, sliced; 0.5 cup cucumber, seeded and julienned; 0.5 cup shredded carrot; 2 tbsp pickled ginger; 1 cup microgreens or baby greens; 2 tbsp crispy fried shallots or onion crisps; 3 tbsp spicy mayo (store-bought or homemade); 1 tbsp unagi/teriyaki glaze (optional); 1 tsp furikake seasoning; 0.5 tsp toasted sesame oil (for drizzle); 2 whole lime wedges; 0.25 tsp sea salt

Inspired by HULA'S Modern Tiki Scottsdale

Time40m

Serves4

fresh, yellow fin tuna

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Frequently paired with

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JUMBO LUMP CRAB COCKTAIL

smashed avocado, egg, meyer lemon

fresh · creamy · bright acidity

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Ingredients

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Bowl Base & Grain

2 cups short-grain sushi rice

2 1/4 cups water (for rice)

3 tbs Rice vinegar

1 tsp granulated sugar

1 tsp fine sea salt

Ahi Tuna & Marinade

1 lb fresh yellowfin (ahi) tuna, sashimi-grade, trimmed

3 tbs low-sodium soy sauce

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Mirin

1 tbs Fresh lime juice

1 tsp Honey

1 tsp Fresh ginger, grated

1/2 tsp Garlic, minced

1 tbs toasted sesame seeds

2 tbsp thinly sliced scallions (green parts)

1/4 tsp black pepper

Vegetables & Toppings

1 whole ripe avocado, sliced

1/2 cup cucumber, seeded and julienned

1/2 cup shredded carrot

2 tbsp pickled ginger

1 cup microgreens or baby greens

2 tbsp crispy fried shallots or onion crisps

Sauces & Finishes

3 tbsp spicy mayo (store-bought or homemade)

1 tbsp unagi/teriyaki glaze (optional)

1 tsp furikake seasoning

1/2 tsp toasted sesame oil (for drizzle)

2 whole Lime wedges

1/4 tsp sea salt

Method

Bowl Base & Grain

Rinse and Cook Rice

Rinse the sushi rice under cold water until the water runs clear (about 4–5 rinses). Drain well.

Combine rinsed rice and 2.25 cups water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to the lowest heat, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season Rice

While rice rests, whisk together 3 tbsp rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Transfer rice to a wide bowl, gently fold in the vinegar mixture with a wooden spatula to cool and season the rice. Fan the rice or let it sit uncovered for 5 minutes to reach room temperature.

Ahi Tuna & Marinade

Prepare Tuna

Pat the tuna dry with paper towels. Trim any sinew and cut into 1/2-inch cubes (for poke-style) or into 1/4-inch slices (for sashimi-style bowls), depending on your preference.

Make Marinade

In a bowl, whisk together 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp mirin, 1 tbsp lime juice, 1 tsp honey, 1 tsp grated ginger, 1/2 tsp minced garlic and 1/4 tsp black pepper until combined.

Reserve 1 tablespoon of the marinade for drizzling later if desired. Toss the tuna gently with the remaining marinade and let sit 5–10 minutes at room temperature to absorb flavor (no more than 15 minutes to maintain texture). Stir in 1 tbsp toasted sesame seeds and 2 tbsp sliced scallions just before assembling.

Vegetables & Toppings

Prepare toppings: slice the avocado just before serving and toss with a light squeeze of lime to prevent browning. Julienne the cucumber, shred the carrot, and portion the pickled ginger, microgreens and fried shallots.

Sauces & Finishes

Assemble Bowls

Divide the seasoned rice between 4 bowls (about 1/2 cup cooked rice per bowl if making 4 servings; adjust if making fewer). Arrange the marinated ahi over the rice, placing slices or cubes neatly.

Arrange avocado slices, cucumber, shredded carrot and microgreens around the tuna. Add 1/2 tbsp pickled ginger and 1/2 tbsp crispy shallots to each bowl.

Drizzle about 3/4 tsp toasted sesame oil and reserve marinade (or an extra splash of soy) over the tuna. Add 3/4 tbsp spicy mayo in a zigzag across the bowl and, if using, 1/4 tbsp unagi glaze for a sweet-salty finish.

Finish each bowl with a light sprinkle of furikake (about 1/4 tsp), the reserved sesame seeds if desired, and a pinch (about 1/16 tsp) of sea salt. Serve immediately with lime wedges on the side.