Tekka Don (fish on rice)
I like my sushi rice to be cool or room temp, but for this dish a little warmth is an interesting contrast to the chilled tuna. So the sushi rice was done in my rice steamer, and to each cup of rice I add ~1/8th of a cup of rice wine vinegar, plus ~1/2 tsp each of salt and sugar (or a sweetener like Splenda).
My toppings were julienned cucumber, pickled ginger, sliced scallions, nori seaweed cut into strips, and a little lemon and avocado on the side. Other good toppings are sesame seed, julienned carrots, lettuce, sliced radish, anything with some texture and crunch. I also like this spicy dressing:
1 tbsp mayo
2 tsp sesame oil
1 tsp rice wine vinegar
1-2 tsp sriracha red chili sauce
dash of cayenne if that isn't spicy enough
These ingredients well-blended make an orange dressing that is often found on spicy sushi rolls.