Marinated tuna with ponzu, sushi rice, crisp radish, cucumber and avocado for a bright spring bowl.
# What You'll Need:
→ Fish & Marinade
01 - 9 oz 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 shelled edamame
12 - 2 spring onions (scallions), thinly sliced
13 - 1 tbsp pickled ginger (optional)
→ Base
14 - 7/8 cup cooked sushi rice
15 - 1 tsp 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)
# Method:
01 - Place diced tuna in a bowl, add ponzu, sesame oil, soy sauce, rice vinegar and toasted sesame seeds; toss gently to coat.
02 - Cover and chill the tuna in the refrigerator for about 10 minutes to allow flavors to meld while preparing the remaining components.
03 - In a small bowl, fold the rice vinegar and a pinch of salt into the cooked sushi rice until evenly seasoned; keep the rice slightly warm or at room temperature.
04 - Slice cucumber, radish and avocado, julienne the carrot, shell the edamame if necessary, and thinly slice the spring onions; arrange on a platter for easy assembly.
05 - Divide the seasoned rice evenly between two bowls, then arrange marinated tuna, cucumber, radish, avocado, carrot, edamame and spring onions over the rice in an attractive pattern.
06 - Top each bowl with pickled ginger if using, nori strips, a sprinkle of extra sesame seeds and microgreens as desired.
07 - Serve immediately, with extra ponzu or a drizzle of spicy mayo available for additional seasoning.
