Ponzu-marinated tuna with cucumber, radish, avocado and sushi rice for a fresh, 20-minute spring bowl.
# Components:
→ Fish & Marinade
01 - 250 g sushi-grade tuna, diced
02 - 2 tbsp ponzu sauce
03 - 1 tsp 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 edamame, shelled
12 - 2 spring onions, finely sliced
13 - 1 tbsp pickled ginger (optional)
→ Base
14 - 200 g sushi rice, cooked and cooled
15 - 1 tsp rice vinegar (for rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Extra sesame seeds
19 - Microgreens (optional)
# Directions:
01 - In a medium bowl, combine diced tuna with ponzu sauce, sesame oil, soy sauce, rice vinegar, and sesame seeds. Toss gently and marinate in the refrigerator while you prepare the other components (about 10 minutes).
02 - In a small bowl, season the cooked sushi rice with rice vinegar and a pinch of salt. Mix gently.
03 - Prepare and arrange all vegetables and toppings.
04 - Divide the seasoned rice evenly between two bowls.
05 - Arrange marinated tuna, cucumber, radish, avocado, carrot, edamame, and spring onions artfully over the rice.
06 - Add pickled ginger and garnish with nori strips, extra sesame seeds, and microgreens if desired.
07 - Serve immediately.
