Poke Bowl Tuna

Ingredients

• 300 g sashimi-grade tuna
• 300 g sushi rice
• 2 tbsp rice vinegar (for the rice)
• 1 tsp sugar
• Pinch of salt
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (for the marinade)
• 1 tsp gochugaru or chili flakes
• 1 ripe avocado
• 1 tbsp lemon juice
• half cucumber
• 4 radishes
• 2 spring onions
• 100 g edamame (shelled, frozen is fine)
• 2 tbsp dried seaweed (wakame)
• 3 tbsp mayonnaise
• 1.5 tsp sriracha
• Splash of lime juice
• 1 tbsp white sesame seeds

Instructions

1. 1

   Cook the sushi rice according to the package instructions. Put the cooked rice in a bowl, pour the rice vinegar over it and add a pinch of salt and the sugar. Gently stir and let the rice cool to room temperature.Make the marinade for the tuna: mix the soy sauce, sesame oil, rice vinegar and gochugaru in a bowl. Cut the tuna into about 1.5 cm cubes and toss them in the marinade. Cover and chill for 15 minutes.Slice the avocado thinly and immediately drizzle with lemon juice so it doesn't discolor. Cut the cucumber into half-moons and slice the spring onions into fine rings. Halve the radishes.Make the sriracha mayo: mix the mayo with sriracha and a few drops of lime juice. Put this in a small bowl or piping bag for a neat finish.Divide the cooled rice between the bowls. Arrange the marinated tuna, avocado, cucumber, edamame, radishes and seaweed neatly next to each other on the rice.Drizzle the sriracha mayo over the bowl. Sprinkle with sesame seeds and spring onion. Serve immediately — the fresher, the better.