Spicy Tuna Brown Rice Bowl

Ingredients · per serving

• ½ medium Cucumber
• 3 tbsp Mayonnaise
• 1 sheet Nori sheet
• 1 medium Lime
• ½ medium Avocado
• 180 g Sushi-grade tuna steak
• 1 tsp Sesame oil
• 1 tbsp Soy sauce
• 1 tbsp Pickled ginger
• 80 g Brown rice
• 1 stalk Spring onion
• to taste Salt
• 80 g Edamame beans
• 1 tsp Sesame seeds
• 1 tbsp Sriracha

Instructions

1. Rinse the brown rice. Combine with 250ml water in a pot, pinch salt. Boil, cover, lowest heat 22-25 min. Rest 5 min off heat.
2. Mix the spicy mayo: whisk mayonnaise, sriracha, soy sauce, sesame oil and lime juice in a bowl.
3. Dice the tuna into 1.5cm cubes. Fold gently with two-thirds of the spicy mayo. Marinate 5 min in the fridge.
4. Cook the edamame in salted boiling water 3 minutes, drain.
5. Slice the cucumber, avocado and spring onion. Crumble the nori sheet into small pieces.
6. Build the bowls: brown rice as base. Arrange the spicy tuna, edamame, cucumber and avocado in separate piles around the bowl.
7. Drizzle the remaining spicy mayo over the top. Scatter sesame seeds, crumbled nori, spring onion and pickled ginger. Squeeze a wedge of lime over.

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