400g sushi rice
5 tbsp. sushi rice vinegar
½ cucumber, peeled into ribbons (use a vegetable peeler)
15g caster sugar
juice of 2 limes
4 tbsp. soy sauce
1 tbsp. sesame oil
350g very fresh tuna fillet, diced into small pieces
2 avocados, stoned and sliced in half
6 breakfast radishes, diced
2 carrots, peeled and spiralised or thinly sliced
2 spring onions, thinly sliced
1 sheet nori, broken into pieces
2 tbsp. sushi ginger, thinly sliced
1 tbsp. white sesame seeds
1 tbsp. black sesame seeds
Rinse the rice in cold water until the water runs clear. Tip the rice into a bowl, cover with cold water and leave for 30 minutes. Drain well.
Put the rice in a saucepan, cover with 400ml cold water and bring to the boil. Reduce the heat to a simmer, cover the saucepan with a lid and cook for 20-22 minutes, until the rice is tender. Remove from the heat, season with salt and drizzle over 2 tbsp rice vinegar. Mix well and leave to cool.
Whisk together the caster sugar and 2 tbsp rice vinegar until the sugar has dissolved. Pour over the cucumber ribbons, turning to coat. Season.
Thinly slice the avocado halves. Mix together the lime juice, soy sauce, remaining rice vinegar and sesame oil. Put the tuna in a large bowl, pour over half the soy dressing and mix gently to coat.
Divide the sushi rice among four bowls. Arrange the tuna in the middle of each bowl and top with the sushi ginger. Add the diced radish, spiralised carrot, pickled cucumber and avocado. Sprinkle the sesame seeds over the avocado and top the rice with the crumbled nori. Serve the extra dressing on the side.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE