Ginger-Soy Ahi Tuna Rice Bowls

Steps

1. 1

   Bring 2 cups rinsed sushi rice and 2 1/2 cups water to boil in a small saucepan over high heat.

2. 2

   Adjust heat to maintain a bare simmer, cover, and cook until the water is absorbed, about 20 minutes.

   Start 20-minute timer
3. 3

   Off heat, let the rice stand for 4 minutes. Transfer to a large bowl, drizzle with 1/4 cup seasoned rice vinegar, and toss until evenly seasoned. Refrigerate until ready to serve (up to 30 minutes).

   Start 4-minute timer
4. 4

   While the rice cooks, bring 6 cups of water to a boil in a medium saucepan.

5. 5

   In an 8-inch square baking pan, stir together 1/3 cup soy sauce, 2 tablespoons sugar, 2 tablespoons grated ginger, and the remaining 2 tablespoons rice vinegar to create the marinade.

6. 6

   Add the 1 pound of tuna steaks to the boiling water and cook until the exterior is tan, about 5 seconds. Immediately transfer the tuna to the soy sauce mixture, coating all sides. Refrigerate for at least 5 minutes and up to 30 minutes.

   Start 5-second timer
7. 7

   Add 8 cups baby spinach to the still-hot water in the saucepan and cook, stirring constantly, until bright green, about 5 seconds.

   Start 5-second timer
8. 8

   Drain the spinach and rinse under cold running water until cool, about 20 seconds. Squeeze the spinach well to remove excess water.

   Start 20-second timer
9. 9

   Toss the spinach with 1 teaspoon toasted sesame oil, 1 minced garlic clove, 1/8 teaspoon table salt, and the remaining pinch of sugar.

   Start 1-minute timer
10. 10

    Remove the tuna from the marinade, reserving the marinade for serving. Cut the tuna into 1/2-inch pieces.

11. 11

    Divide the rice, tuna, spinach, and 4 sliced Persian cucumbers evenly among 4 bowls. Serve with the reserved marinade drizzled over the top.