Spicy Mayo “Tuna” Sushi Bowl

Prepare the sushi rice. Put rice in a large bowl. Pour water in the bowl to cover the rice. Wash it with your hand moving in circular motion then discard water. Repeat the process until water becomes clear. Transfer to a fine mesh colander to drain and set aside for 30 minutes.

Cut the peeled tomatoes in half. Using a small knife or grapefruit spoon to remove the core and seeds. Use paper towel to pat dry the flesh of tomatoes. Dice them and transfer to a fine mesh colander over a bowl or a sink. Let them stand for 45 minutes to remove excess tomato juice.

While waiting for the tomatoes to drain, start cooking rice. In a heavy medium pot, combine rice and water. Cover it with the lid and turn the heat to medium to medium high. Once it starts boiling (bubbling), reduce the heat to low. Simmer for about 15-20 minutes until water is completely absorbed. Turn off the heat and let it stand for 5-10 minutes.

Transfer the rice to a wooden sushi rice bowl (or use any proper size prep bowl you have.) Swirl in sushi vinegar and mix gently in folding/cutting motion. Let it cool off to at the body temperature. Add toasted sesame seeds and mix (optional.) Set aside.

While waiting for the rice to cool down, prepare the spicy “tuna” tomatoes. In a small bowl, combine mayo, sriracha, and scallion. Mix well. Transfer the drained diced tomatoes into the mixture and stir gently without breaking the tomatoes.

Place the sushi rice in a bowl, then top it with avocado, tomato “tuna”, sprouts, and shredded nori. Serve with some soy sauce and wasabi to taste.