250g sushi rice
4 tbsp Japanese rice vinegar, cider or white wine vinegar
Large pinch of caster sugar
½ cucumber halved, seeded and sliced
1 red onion, thinly sliced
10 radishes, thinly sliced
1 tbsp shredded sushi ginger
150g frozen edamame soya beans
1 extra large avocado, halved, stoned and thinly sliced
2 yellowfin or albacore tuna steaks
2 tsp sunflower oil
2 tbsp soy sauce
Topping such as baby leaves, wasabi, crispy onions, shichimi togarashi or aonori seaweed, to garnish
1. Cook the rice according to pack instructions, then chill down (see cook’s tip).
2. Stir the vinegar, sugar and a pinch of salt together then add the cucumber, red onion, radishes and ginger. Cover and set aside.
3. Prepare the edamame according to pack instructions. Spoon the rice into 4 bowls and top with the edamame and avocado.
4. Heat a frying pan or griddle over a medium heat. Brush the tuna steaks on both sides with the sunflower oil and, using tongs, sear the tuna on all the edges then cook for 1-2 minutes on each side for pink in the middle or 3-4 minutes on each side if you prefer it more well done. Lift out of the pan and set aside for 2 minutes.
5. Spoon the pickles on top of the rice (if you have any left, cover and keep in the fridge for up to 3 days). Mix together 4 tbsp of the pickling vinegar and the soy sauce.
6. Slice the tuna and divide between the bowls, then spoon over the soy dressing and finish with your chosen garnishes.
Cook’s tip: This recipe works really well with steak or smoked tofu or tempeh in place of the tuna. Chill down the rice quicker by dividing into small portions and spreading out on a clean, shallow tray. Cool within one hour, then refrigerate for no more than 1 day.