Marinated tuna, seasoned sushi rice, cucumber, radish and avocado combine for a bright, 20-minute bowl.
# Ingredient list:
→ Fish & Marinade
01 - 9 oz sushi-grade tuna, diced
02 - 2 tbsp ponzu sauce
03 - 1 tsp toasted sesame oil
04 - 1 tsp soy sauce
05 - 1 tsp rice vinegar
06 - 1 tsp toasted sesame seeds
→ Vegetables & Toppings
07 - 1/2 small cucumber, thinly sliced
08 - 4 radishes, thinly sliced
09 - 1 small avocado, sliced
10 - 1 small carrot, julienned
11 - 2 tbsp shelled edamame
12 - 2 spring onions, finely sliced
13 - 1 tbsp pickled ginger (optional)
→ Base
14 - 1 1/4 cups cooked sushi rice
15 - 1 tsp rice vinegar (for seasoning rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Extra toasted sesame seeds, to finish
19 - Microgreens (optional)
# Step-by-step guide:
01 - In a medium mixing bowl, combine the diced tuna with ponzu, sesame oil, soy sauce, rice vinegar and toasted sesame seeds. Gently fold to coat evenly, then refrigerate to marinate for about 10 minutes while preparing other components.
02 - Place the warm cooked sushi rice in a bowl and fold in the rice vinegar and a pinch of salt using a rice paddle or spatula until evenly seasoned; allow to cool slightly.
03 - Thinly slice the cucumber and radishes, julienne the carrot, slice the avocado, shell the edamame if necessary and thinly slice the spring onions. Keep each element separate for neat assembly.
04 - Divide the seasoned sushi rice evenly between two serving bowls, pressing lightly to form an even layer.
05 - Top each bowl with the marinated tuna and arrange cucumber, radish, avocado, carrot, edamame and spring onions across the rice in visually appealing segments.
06 - Add pickled ginger if using, then finish with nori strips, a sprinkle of extra toasted sesame seeds and microgreens to taste.
07 - Serve the bowls immediately. Offer extra ponzu or a drizzle of spicy mayo on the side for additional flavor.
