AuthorHungry PandaCategoryFish, MeatDifficultyBeginner ¼ cup light soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp freshly grated ginger
pinch chilli powder
2 spring onions, thinly sliced, plus more for garnish
1 tsp toasted sesame seeds, plus more for garnish
500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces
handful (optional) ogo (Hawaiian seaweed)
SERVE TO YOUR APPETITE
2 rice measuring cups cooked white or brown rice
sliced avocado
sliced cucumber
edamame beans
shredded carrots
sliced radish
1
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli powder, green
onions, and sesame seeds.
2
Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour..
3
To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and sesame seeds before serving.
4
Arrange in a decorative fashion around the bowl (see photo opposite).
Ingredients
¼ cup light soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp freshly grated ginger
pinch chilli powder
2 spring onions, thinly sliced, plus more for garnish
1 tsp toasted sesame seeds, plus more for garnish
500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces
handful (optional) ogo (Hawaiian seaweed)
SERVE TO YOUR APPETITE
2 rice measuring cups cooked white or brown rice
sliced avocado
sliced cucumber
edamame beans
shredded carrots
sliced radish