Ingredients:

  • 1 pound (450g) sushi-grade ahi tuna, cut into ½-inch cubes
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon red pepper flakes (optional)
  • 1 green onion, thinly sliced
  • 1/2 cup (75g) cubed avocado
  • 1/2 cup (75g) shelled Edamame beans (thawed if frozen)
  • 1/2 cup (75g) diced cucumber
  • 1/4 cup (30g) thinly sliced red onion
  • 1/4 cup (30g) chopped seaweed salad (wakame)
  • 1/2 cup (75g) halved Cherry tomatoes
  • Cooked sushi rice or quinoa
  • Crispy wonton wrappers or tortilla chips
  • Nori seaweed sheets

Instructions:

  1. In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sesame seeds, red pepper flakes (if using), and green onion.
  2. Gently fold the cubed tuna into the marinade. Make sure all the tuna is coated evenly.
  3. Cover the bowl and refrigerate for at least 15 minutes to allow the flavours to meld.
  4. While the tuna is marinating, chop and prepare all the desired vegetables.
  5. If making bowls, place a base of cooked rice or quinoa in each bowl. Arrange the marinated tuna and vegetables attractively on top. If serving as an appetiser, arrange the marinated tuna on wonton wrappers or tortilla chips.
  6. Garnish with extra sesame seeds or green onions, and serve immediately.