Rice
- 8 cups (2 litres) Calrose rice
- 8 ¼ cups (2.1 litres) water
- 2 tsp (10 ml) salt
- ¼ cup (60 ml) rice vinegar
- 2 tsp (10 ml) sugar
Marinade
- 1 cup (250) soy sauce
- ½ cup (125 ml) rice vinegar
- ½ cup (125 ml) Fairlee Pineapple Juice
- ¼ cup (60 ml) toasted sesame oil
- 6 garlic cloves, minced
- 4 tsp (20 ml) finely grated fresh ginger
- 4 tsp (20 ml) Sriracha or sambal oelek
- 4.4 lb (2 kg) very fresh (sushi grade) tuna and/or salmon, cubed
- 4.4 lb (2 kg) large shrimp, peeled (with or without tails intact) and deveined
- 2 tbsp (30 ml) canola or olive oil
Spicy Mayonnaise
- 2 cups (500 ml) mayonnaise
- 2 tbsp (30 ml) Sriracha or sambal oelek, or more to taste
- 2 tbsp (30 ml) Fairlee Pineapple Juice
- 2 tbsp (30 ml) Fairlee Lime Juice
Toppings
- 3 lb (1.4 kg) fresh pineapple, peeled and cut into small wedges
- 12 Lebanese cucumbers, sliced into thin ribbons
- 4 ripe mangoes, peeled and cut into thin slices
- 4 cups (1 litre) shelled edamame, blanched
- Nori sheets, crumbled, to taste
- Toasted sesame seeds, to taste
Rice
- In a large pot, bring the rice, water and salt to a boil. Cover and simmer over low heat until the water has been absorbed and the rice is tender, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Add the lime zest, vinegar and sugar. Fluff the grains of rice with a fork. Set aside and keep warm (the rice should be served warm, not hot).
Marinade
- In a bowl, combine all of the marinade ingredients. Place the raw tuna and/or salmon in one bowl and the raw shrimp in another bowl. Add 1/3 of the marinade to each bowl and toss to combine. Cover both bowls and refrigerate for 15 minutes. Transfer the remaining marinade to a squeeze bottle and refrigerate until ready to serve.
- Drain the shrimp from the marinade. In a large non-stick pan on high heat, working in batches, cook the shrimp in the canola or olive oil until cooked through and golden, about 2 minutes on each side.
Spicy Mayonnaise
- In a bowl, whisk together all of the ingredients. Season to taste with salt. Transfer to a squeeze bottle and refrigerate until ready to serve.
Assembly
- Fill large serving bowls with rice. Arrange the pineapple, cucumber ribbons, mango, edamame, cooked shrimp and marinated fish over the rice. Top with crumbled nori and sesame seeds. Drizzle with the spicy mayo and reserved marinade.