Sunny Side Up Tuna Poké Bowl

Serving Size: Two Hungry Adults 2 Cups Japanese short-grain rice (2 cooker cups) 1 1/2 cups cold water In order to make sushi rice you have to wash off the extra starch. You do this by placing the rice in a sieve (with holes small enough so the rice doesn't pass through) over a bowl and wash the rice with cold tap water. Use your hands to remove the excess starch off of the rice. When the water that runs off is mostly clear, drain the rice. If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line. If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water. If you are using a rice cooker, all you have to do is turn it on. If you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.
 4 tablespoons rice vinegar 3 tablespoons granulated sugar 1 teaspoon salt While you wait for the rice to cook, combine the vinegar, sugar and salt in a small bowl. You can microwave it for a bit to help dissolve the sugar. 2 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon sesame seeds, plus more for garnish 1/2 teaspoon red pepper flakes 1 pound sushi-grade ahi tuna, cubed 2-3 scallions, thinly sliced While everything is cooking you can marinade the cubed sushi-grade Ahi Tuna. Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes. Drain and set aside. When the rice is finished cooking dump the rice out into a very large bowl, the key is that you want a container with a lot of surface area so you can spread the rice out to cool it rapidly. Gently flatten out the rice and then pour the vinegar mixture evenly over the hot rice. Use a shamoji, spatula or a flat wooden spoon to gently combine the rice and vinegar using a side-to-side cutting motion followed by a folding motion. You want to separate each grain of rice, so the vinegar penetrates every surface, but you don't want to break the grains of rice or mash them together. 
 While you mix the rice, hold a fan or piece of cardboard, or a clean hairdryer set to cool and blow air on the rice. This cools the sushi rice and helps the excess liquid evaporate quickly, which gives your rice a nice shine and prevents it from getting mushy. It's a bit tricky mixing and fanning at the same time, so a second set of hands can be helpful here. 
 The sushi rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny. It will still be a little warm, but it should not be hot. Spread the sushi rice out over the surface of your bowl, and cover with a damp towel until you're ready to use it. 1 Egg 1 Teaspoon Olive Oil Pinch of Cilantro Heat up a nonstick pan on medium low heat. You can check the temperature of the pan is ready by placing a small teaspoon of water on it. If the water boils and evaporates it ready for the egg. Add the oil and crack the egg making sure not to break the yoke. Cook for 2-3 minutes until the white is cooked through. Sprinkle with salt and cilantro and place on a cutting board until ready for topping. 
 Add all toppings to rice in bowl. Seaweed Salad, Greens, & Roe are optional but delicious toppings. Enjoy! INGREDIENTS 2 Cups Japanese short-grain rice (2 cooker cups) 1 1/2 cups cold water 2 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon sesame seeds, plus more for garnish 1/2 teaspoon red pepper flakes 1 pound sushi-grade ahi tuna, cubed 2-3 scallions, thinly sliced 1 Egg 1 Teaspoon Olive Oil Pinch of Cilantro