# What You Need:
→ Fish & Marinade
01 - 8.8 oz (250 g) sushi-grade tuna, diced
02 - 2 tbsp (30 ml) ponzu sauce
03 - 1 tsp (5 ml) sesame oil
04 - 1 tsp (5 ml) soy sauce
05 - 1 tsp (5 ml) 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 (30 ml) shelled edamame
12 - 2 spring onions, thinly sliced
13 - 1 tbsp (15 ml) pickled ginger (optional)
→ Base
14 - 1 1/4 cups (200 g) cooked sushi rice, cooled
15 - 1 tsp (5 ml) rice vinegar (for rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Extra toasted sesame seeds, to taste
19 - Microgreens (optional)
# Steps:
01 - Combine the diced tuna with ponzu, sesame oil, soy sauce, rice vinegar and toasted sesame seeds in a bowl. Toss gently to coat, cover and refrigerate for about 10 minutes to allow flavors to meld.
02 - Place the cooled sushi rice in a bowl, sprinkle with rice vinegar and a pinch of salt, then fold gently with a rice paddle or spatula until evenly seasoned. Keep the rice slightly warm or at room temperature.
03 - Thinly slice the cucumber and radishes, julienne the carrot, slice the avocado, shell the edamame if needed and thinly slice the spring onions. Cut the nori into fine strips and arrange components on a tray for assembly.
04 - Divide the seasoned rice evenly between two bowls. Arrange the marinated tuna and prepared vegetables (cucumber, radish, avocado, carrot, edamame and spring onions) over the rice in an attractive layout.
05 - Top each bowl with pickled ginger if using, scatter nori strips and extra toasted sesame seeds, and add microgreens as desired. Optionally drizzle additional ponzu or a spicy mayo for extra flavor.
06 - Serve the bowls immediately to preserve the texture of the tuna and freshness of the vegetables.
