1 cup short grain rice
2 tbsp rice vinegar
1 tbsp sugar
Pinch of salt
200-300g fresh tuna (sashimi grade)
2 tbsp tamari
1 tsp sesame oil
1 tbsp mirin
½ cup edamame beans, cooked
Half an avocado, sliced
1 zucchini, spiralized
1 cucumber, finely sliced
Spring onion, to garnish
Black/white sesame, to garnish
Kewpie mayo, to serve
Add the rice to a small saucepan, along with 1 ½ cup water. Bring to the boil, cover with foil and a lid, and cook for 12 minutes on the lowest setting. Take off the heat with lid on and leave to sit for 15 minutes. Add the rice vinegar, sugar and salt, mix to combine and set aside.
Chop the tuna in 1 cm cubes. Add to a bowl with tamari, sesame oil, mirin and chilli - if using. Set aside to lightly marinate.
To assemble the bowls, add the rice to the base. Top with zucchini noodles, cucumber, edamame, sliced avocado and marinated tuna. Garnish with chopped spring onion, sesame seeds and a dollop of kewpie mayo. Use remaining sauce from marinade as a dressing.
For an added visual effect and texture, add a handful of black rice before cooking. It dyes the white rice an almost purple colour and looks great in the bowl.
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Bachelor of Food & Nutrition Science