Spicy Tuna Bowl

½ cup basmati rice

¾ cup water

½ inch cinnamon stick

½ tsp cumin seeds

½ tsp whole cardamom pods

1 bay leaf

½ lb sushi grade tuna cut into small cubes

2 tbsp soy sauce

½ tbsp Sriracha sauce

1 tsp sesame oil

1/4 cup Kewpie mayo

2 tbsp Sriracha sauce

¼ cup granny smith apple, chopped

⅓ cup cucumber, sliced into half moons

1 tbsp pomegranate seeds

1 tbsp corn, lightly sauteed

Salt, to taste

Pepper, to taste

• Start by cooking the rice. Rinse the rice under cold water and add the rice, water, and spices to a medium-sized pot over medium heat. Once boiled, cover with a lid and turn down the heat to the lowest setting. Cook for 10-15 minutes or until the rice is cooked through. Remove from the heat and discard the bay leaf, cumin, cardamom, and cinnamon. Fluff with a fork and set it aside to cool.
• In a small bowl, whisk together the soy sauce, Sriracha, and sesame oil.
• In a separate bowl, add the cut tuna and pour the soy sauce mixture on top. Mix well and let it marinate.
• Meanwhile, make the spicy mayo dressing by combining Sriracha and Kewpie mayo and set it aside.
• To make the salad, add the granny smith apple, cucumber, pomegranate, and corn to a small mixing bowl. Drizzle in about a tablespoon of the spicy mayo dressing, season with salt and pepper, and mix well.
• Build your bowl with the cooked basmati rice as the base and top with tuna, salad, and a drizzle of spicy mayo dressing.