SPICY TUNA AND AVOCADO RICE BOWLS WITH PICKLED SHALLOT AND EGG

Makes: 3 servings

Note: Always thaw frozen fish in the refrigerator to help preserve texture. 3 or 4 large shallots, 6 ounces total, very thinly sliced

6 tablespoons seasoned rice vinegar, divided

teaspoon salt

1 cup short-grain sushi rice

2 pieces frozen or super-fresh, skinless ahi tuna fillet (or sushi-grade salmon), 12 ounces total 2 tablespoons organic soy sauce 2 teaspoons dark sesame oil 1 teaspoon sesame seeds, plus more for garnish

teaspoon togarashi chili pepper seasoning or finely crushed red pepper flakes, optional

2 large eggs

Vegetable cooking spray or oil

Spicy mayo (see recipe)

seedless cucumber, peeled 1 medium-size ripe avocado, halved, pitted

3 or 4 green onions, trimmed Optional toppings:

Chopped fresh cilantro

Crumbled nori

Pickled ginger slices

1. For pickled shallots, put the slices into a bowl. Cover with boiling water and then immediately drain. Shake off excess water. Return shallots to bowl and stir in 4 tablespoons of the vinegar and teaspoon salt. Stir well and let stand 15 minutes or up to 1 hour. Refrigerate covered for up to a week.

2. Cook rice in rice cooker according to manufacturer’s directions (or cook on stovetop according to package directions). Transfer cooked rice to a wide bowl. Fluff rice with fork while drizzling in the remaining 2 tablespoons vinegar. Let cool to room temperature, fluffing it often to release the steam. Use rice at room temperature.

3. While rice cools, cut fish into ½-inch pieces. Mix soy sauce, sesame oil, sesame seeds and chili flakes in bottom of a glass or stainless-steel bowl. Add fish pieces and toss to coat. Let stand at room temperature while you prepare other bowl ingredients (or refrigerate up to several hours; serve at room temperature).

4. Beat eggs together with 1 tablespoon water. Heat a 10-inch nonstick skillet over medium heat until hot. Spray with vegetable spray or oil. Add beaten eggs. Swirl pan to thinly spread out eggs. Cook on low, without stirring, until set but not brown, about 2 minutes. Lift up the edge of the eggs with a spatula and flip to cook the other side a little.

Slide out of the pan onto a cutting board. Let cool. Roll up the egg and slice it thinly crosswise to make thin strips.

5 .Ma ke spicy mayo. Use a vegetable peeler to make long cucumber strips and roll the strips (or dice the cucumber into ¼-inch pieces). Cut avocado into ½-inch pieces. Thinly slice green onions on the diagonal. Set everything out in small bowls.

6. To assemble each serving, put 2 large scoops of cooled rice into the bottom of a deep soup bowl. Top with of the fish mixture, then top with some of the pickled shallots, cucumber, avocado and green onions. Sprinkle with cilantro, sesame seeds and crumbled nori. Drizzle generously with spicy mayo and serve with pickled ginger.

Spicy mayo: Mix cup mayonnaise with 1 to 2 tablespoons red pepper hot sauce. (I like piri piri hot sauce here.)