# What You Need:
→ Fish & Marinade
01 - 9 oz sushi-grade tuna, diced
02 - 2 tablespoons ponzu sauce
03 - 1 teaspoon 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, thinly sliced
13 - 1 tablespoon pickled ginger (optional)
→ Base
14 - 1 cup cooked sushi rice
15 - 1 teaspoon rice vinegar (for seasoning rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Additional toasted sesame seeds, to garnish
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 and refrigerate for about 10 minutes to develop flavor.
02 - Place the cooked sushi rice in a bowl, sprinkle with 1 teaspoon rice vinegar and a pinch of salt, then fold gently with a rice paddle or spatula until evenly seasoned. Allow to cool slightly.
03 - Thinly slice the cucumber and radishes, slice the avocado, julienne the carrot, shell the edamame if needed and thinly slice the scallions. Pat any wet ingredients dry so they sit neatly on the bowl.
04 - Divide the seasoned rice evenly between two bowls. Arrange the marinated tuna and prepared vegetables — cucumber, radish, avocado, carrot, edamame and scallions — over the rice in an appealing layout.
05 - Top each bowl with nori strips, extra toasted sesame seeds and microgreens if using. Add pickled ginger alongside. Serve immediately, offering extra ponzu or a spicy mayonnaise on the side if desired.
