1/4 c. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish
1 tsp. toasted sesame seeds, plus more for garnish
1 lb. sushi-grade ahi tuna, cut into bite-size pieces
Cooked white or brown rice
Any veggie you desire.
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes.
To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.