Ahi Tuna Bowl with Avocado & Ponzu

Ingredients · per serving

• ½ medium Cucumber
• 1 medium Lime
• ½ medium Avocado
• 1 tbsp Mirin
• 1 tbsp Crispy fried shallots
• 180 g Sushi-grade tuna steak
• 1 tsp Caster sugar
• 2.5 tbsp Rice vinegar
• 1 tsp Fresh ginger
• 3 tbsp Soy sauce
• 80 g Sushi rice
• ½ tsp Wasabi paste
• 1 tbsp Pickled ginger
• 1 stalk Spring onion
• to taste Salt
• 80 g Edamame beans
• 1 tbsp Sesame seeds

Instructions

1. Rinse the sushi rice until the water runs clear. Combine with 150ml water in a small pot, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. While the rice rests, mix the sushi seasoning: rice vinegar, sugar and salt in a small saucepan, warm briefly until the sugar dissolves. Pour over the rice, fold gently with a wooden spoon, spread on a tray to cool to room temp.
3. Make the ponzu: whisk the soy sauce, lime juice, rice vinegar, mirin and grated ginger.
4. Cube the tuna into 1.5cm dice. Drizzle with 1 tbsp ponzu, toss gently, marinate 5 min.
5. Dice the cucumber. Cook the edamame in salted boiling water for 3 minutes, drain.
6. Slice the avocado thinly.
7. Build the bowls: sushi rice as base, arrange the tuna, edamame, cucumber and avocado in segments around the bowl. Drizzle the remaining ponzu over the lot. Top with sesame seeds, sliced spring onion, pickled ginger and a small handful of crispy fried shallots. Wasabi paste on the side.

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