Tender tuna, crunchy radish, cucumber and avocado with ponzu over sushi rice for a light, refreshing spring bowl.
# What You Need:
→ Fish & Marinade
01 - 8.8 oz (250 g) sushi‑grade tuna, diced
02 - 2 tablespoons ponzu sauce
03 - 1 teaspoon toasted sesame oil
04 - 1 teaspoon soy sauce
05 - 1 teaspoon rice vinegar
06 - 1 teaspoon 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 tablespoons shelled edamame
12 - 2 scallions, finely sliced
13 - 1 tablespoon pickled ginger (optional)
→ Base
14 - 1 1/4 cups (approx 200 g) cooked sushi rice, cooled
15 - 1 teaspoon rice vinegar (for rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Extra toasted sesame seeds, to finish
19 - Microgreens (optional)
# How To Make It:
01 - Combine the diced tuna with ponzu, sesame oil, soy sauce, rice vinegar and toasted sesame seeds in a medium bowl. Toss gently to coat, cover and chill for about 10 minutes to allow flavors to meld.
02 - Place the cooled sushi rice in a bowl, sprinkle with the rice vinegar and a pinch of salt, and fold gently to distribute without mashing the grains.
03 - Thinly slice cucumber and radishes, julienne the carrot, slice the avocado and trim and slice the scallions. Keep pickled ginger and shelled edamame ready for assembly.
04 - Divide the seasoned rice evenly between two bowls. Arrange marinated tuna and the prepared vegetables and toppings in separate sections over the rice for a balanced presentation.
05 - Top each bowl with nori strips, extra toasted sesame seeds and microgreens if using. Add pickled ginger to the side and, if desired, a drizzle of extra ponzu or a spicy mayonnaise.
06 - Serve immediately to preserve the texture of the tuna and the freshness of the vegetables.
