Sushi-grade ahi tuna is the star here, cubed and folded with sesame oil, a splash of rice vinegar, and a pinch of crushed red pepper for a little heat. Sweet onion, green onions, and toasted sesame seeds bring crunch and brightness to every bite, while a short chill in the fridge lets those flavors really meld into the fish. Spooned over warm short-grain rice and finished with creamy avocado and a few crisp nori strips, this bowl is as satisfying to look at as it is to eat. The whole dish leans on clean, simple ingredients — fresh fish, good produce, and a light hand with seasoning — which makes it a naturally solid choice for an anti-inflammatory way of eating. It's fast, fresh, and endlessly customizable, perfect for a light lunch or a no-fuss dinner when you want something vibrant on the table in minutes.
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In a large mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes until combined.
Add the cubed tuna, sweet onion, green onions, sesame seeds, and sea salt to the bowl. Fold gently until the tuna is evenly coated.
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