A vibrant fusion bowl that blends the numbing heat of Szechuan peppercorns, bright citrus zing, and tangy kimchi with sushi-grade fish, crisp vegetables, and a fragrant sesame-soy dressing for a refreshing, bold bite.
Prep Time: 20 minutes (plus 15 minutes marinating)
Cook Time: 0 minutes
Servings: 2
Base & Protein
- 8 oz sushi-grade tuna (or salmon), diced
- 1 cup cooked sushi rice (short-grain)
Produce & Pickles
- ½ cup kimchi, roughly chopped
- ½ cup seedless cucumber, diced
- ½ cup shelled edamame
- ¼ cup shredded carrot
- ½ avocado, sliced
Dressing & Marinade
- 1 tsp orange zest
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp ground toasted Szechuan peppercorns
- 1 tsp honey or agave syrup
- Pinch of sea salt, to taste
Garnish & Toppings
- 1 tbsp toasted sesame seeds
- 2 tbsp green onions, thinly sliced
- 1 tbsp fresh cilantro leaves
- 1 tsp chili oil (optional for extra heat)
Instructions
- Prep the Rice: Cook the sushi rice according to package directions, then let it cool to room temperature. Fluff with a fork and set aside.
- Whisk the Dressing: In a small bowl, whisk together the lime juice, soy sauce, rice vinegar, sesame oil, honey, ground Szechuan peppercorns, orange zest, and a pinch of sea salt.
- Marinate the Fish: Place the diced tuna in a shallow dish, pour half of the dressing over it, and toss gently. Let it marinate for 10 to 15 minutes.
- Assemble the Base: Divide the cooled sushi rice evenly between two serving bowls.
- Layer the Vegetables: Artfully arrange the kimchi, cucumber, edamame, shredded carrot, and avocado slices over the rice. Drizzle the remaining half of the dressing over the vegetables.
- Finish and Serve: Top with the marinated tuna, then garnish with toasted sesame seeds, green onions, fresh cilantro, and a drizzle of chili oil if desired. Serve immediately.