Diced tuna, cucumber, radish, avocado and ponzu atop seasoned sushi rice for a light, vibrant bowl.
# What you'll need:
→ 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 scallions, thinly sliced
13 - 1 tablespoon pickled ginger (optional)
→ Base
14 - 1 cup cooked sushi rice
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 - Combine the diced tuna, ponzu, toasted sesame oil, soy sauce, rice vinegar and toasted sesame seeds in a medium bowl; toss gently to coat. Cover and refrigerate for about 10 minutes to let flavors develop.
02 - Place the cooked sushi rice in a bowl, sprinkle with 1 teaspoon rice vinegar and a pinch of salt, then fold gently to season and cool slightly.
03 - Thinly slice the cucumber and radishes, julienne the carrot, slice the avocado and scallions, and measure the edamame and pickled ginger. Arrange each component on a plate or small bowls for easy assembly.
04 - Divide the seasoned rice evenly between two serving bowls, creating a compact, even bed for the toppings.
05 - Top each rice portion with the marinated tuna, then arrange cucumber, radish, avocado, carrot, edamame and scallions in sections so colors and textures contrast.
06 - Finish with pickled ginger, nori strips, a sprinkle of extra sesame seeds and microgreens if using. Optionally drizzle additional ponzu or a spicy mayo before serving; serve immediately.
