Ingredients:

  • 150g (3/4 cup) Short-grain Sushi Rice
  • 225ml (1 cup + 1 Tbsp) Water
  • 15ml (1 Tbsp) Rice Vinegar (unseasoned)
  • 5g (1 tsp) Caster Sugar
  • 2g (1/4 tsp) Sea Salt
  • 120g (approx. 4.5 oz) High-Quality Canned/Pouched Tuna (in oil), well drained
  • Zest of 1/2 a small lime
  • 30ml (2 Tbsp) Light Soy Sauce (or Tamari for GF)
  • 30ml (2 Tbsp) Fresh Lime Juice
  • 15ml (1 Tbsp) Toasted Sesame Oil
  • 5g (1 tsp) Fresh Ginger, finely grated
  • 5ml (1 tsp) Runny Honey or Maple Syrup
  • Pinch Chilli Flakes (optional)
  • 1 small Ripe Avocado, diced (or 1/2 large)
  • 50g English Cucumber, thinly sliced
  • 2 stalks Spring Onion (Scallions), thinly sliced (green parts only)
  • 50g Edamame (shelled, optional, thawed)
  • 5g (1 tsp) Black and White Sesame Seeds (for garnish)
  • 1 sheet Nori Seaweed Snacks, cut into thin strips (optional)

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse thoroughly under cold water until the water runs clear. This removes excess starch.
  2. Cook the Rice: Transfer the rinsed rice and the measured cold water to a saucepan. Bring to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Do not lift the lid during this time.
  3. Steam and Season: Remove the pan from the heat and allow it to steam, still covered, for 10 minutes. While it rests, combine the rice vinegar, sugar, and salt in a tiny bowl. Gently fold this seasoning mixture into the warm rice using a wooden spoon or spatula.
  4. Make the Dressing: In a small bowl, whisk together the soy sauce, lime juice, sesame oil, grated ginger, honey/maple syrup, and chilli flakes (if using). Taste and adjust the seasoning.
  5. Prepare the Tuna: Drain the tuna thoroughly. Flake the tuna gently into a small bowl. Toss it lightly with the lime zest and 1/2 tablespoon of the prepared dressing. Set aside.
  6. Prep Vegetables: Dice the avocado (tossing it with a squeeze of lime juice to prevent browning), slice the cucumber, and thinly slice the spring onions. Thaw edamame by soaking them in hot water for a couple of minutes, then draining.
  7. Build the Bowl: Divide the warm, seasoned rice evenly between the two serving bowls.
  8. Arrange the Components: Artistically arrange the prepared toppings around the edge of the rice base: the seasoned tuna, diced avocado, cucumber slices, and edamame (if using).
  9. Garnish and Serve: Drizzle the remaining dressing liberally over the tuna and vegetables. Garnish generously with sliced spring onions, sesame seeds, and shredded nori. Serve immediately.