Step 1

Place rice in a strainer and rinse with cold running water, stirring with your hands for 10-15 seconds only.

Step 2

Drain well and transfer to a large saucepan with water and nori.  Bring to a boil over medium heat, reduce heat to low, cover the pan with lid, set timer and cook for 15 to 18 minutes.  Do not lift the lid.

Step 3

Remove from the heat.  Do not remove the lid, and let undisturbed for another 15 minutes.

Step 4

Lift the lid off the saucepan and remove the nori.  Transfer the hot rice to a large shallow bowl such as a wooden or glass salad bowl.  (see notes)Sprinkle 1/2 of the package of sushi seasoning over the hot rice and gently fold with a silicon or rubber spatula.  Add the remaining package of seasoning mix and fold into the rice.

Step 5

Cover with a kitchen towel and cool to room temperature.

Step 6

Cut the tuna into 1-inch cubes and place into a large bowl.

Step 7

In a small dish add the soy sauce, sesame oil, sesame seeds, chili garlic sauce, ginger, honey and green onions.

Step 8

Whisk to combine, pour over the tuna cubes and gently fold together.  Refrigerate for 5 minutes.

Step 9

Divide the cooled sushi rice equally into 4 bowls.

Step 10

Arrange 1/4 the marinated Ahi cubes on top of each bowl of rice.

Step 11

Divide and add the cut avocado between the bowls.

Step 12

Garnish with pickled ginger and salad greens.