# What you need:
→ Fish & Marinade
01 - 9 oz (250 g) sushi-grade tuna, diced
02 - 2 tablespoons (30 mL) ponzu sauce
03 - 1 teaspoon (5 mL) sesame oil
04 - 1 teaspoon (5 mL) soy sauce
05 - 1 teaspoon (5 mL) 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, finely sliced
13 - 1 tablespoon pickled ginger (optional)
→ Base
14 - 1 1/4 cups (200 g) cooked sushi rice, cooled
15 - 1 teaspoon (5 mL) rice vinegar (for rice)
16 - Pinch of salt
→ Garnishes
17 - 1 sheet nori, cut into thin strips
18 - Extra sesame seeds, to taste
19 - Microgreens (optional)
# How to make it:
01 - In a medium bowl, whisk together ponzu, sesame oil, soy sauce and rice vinegar. Add diced tuna and toasted sesame seeds, toss gently to coat, then refrigerate to marinate for about 10 minutes while other elements are prepared.
02 - Place the cooled sushi rice in a bowl, sprinkle with rice vinegar and a pinch of salt, and fold gently until evenly seasoned.
03 - Thinly slice cucumber and radishes, julienne the carrot, slice the avocado, shell the edamame if needed, and finely slice the spring onions. Set pickled ginger aside if using.
04 - Portion the seasoned rice evenly between two serving bowls, pressing lightly to create a level base.
05 - Top each rice portion with the marinated tuna, then arrange cucumber, radish, avocado, carrot, edamame and spring onions in separate sections for a balanced presentation.
06 - Add pickled ginger if desired, sprinkle with extra sesame seeds, scatter nori strips and microgreens, and serve immediately. Offer additional ponzu or spicy mayonnaise at the table.
