Ponzu-marinated tuna over seasoned sushi rice with cucumber, radish, avocado, edamame and sesame.
# Components:
→ Fish & Marinade
01 - 9 oz 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 spring onions (scallions), thinly sliced
13 - 1 tablespoon pickled ginger (optional)
→ Base
14 - 3/4 cup plus 2 tablespoons 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 taste
19 - Microgreens (optional)
# Method:
01 - In a medium bowl, add the diced tuna, ponzu, toasted sesame oil, soy sauce, rice vinegar and toasted sesame seeds. Gently toss to coat every piece without crushing the fish; refrigerate for about 10 minutes to allow flavors to meld.
02 - Place the cooled cooked sushi rice in a bowl, sprinkle the rice vinegar and a pinch of salt over it, then fold gently with a rice paddle or spatula to distribute seasoning while keeping the grains intact.
03 - Thinly slice the cucumber and radishes, julienne the carrot, halve and slice the avocado, thinly slice the spring onions, shell the edamame if needed, and cut the nori into strips. Keep components separate for assembly.
04 - Divide the seasoned rice evenly between two bowls. Arrange the marinated tuna and the prepared vegetables—cucumber, radish, avocado, carrot, edamame and spring onions—over the rice in a balanced, visually appealing layout.
05 - Top each bowl with pickled ginger if using, sprinkle extra toasted sesame seeds, add nori strips and microgreens to taste. Optionally drizzle additional ponzu or a spicy mayo just before serving. Serve immediately.
