Poke bowl

• 500 g Tuna (fresh, sashimi grade and previously frozen (see notes))
• 4 tablespoons Soy sauce (or tamari)
  Swaps (1)
• 1 tablespoon Sesame seeds (toasted)
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 piece Ginger (fresh, 1 cm, grated)
• 1 u Red Chilli (fresh, deseeded and finely chopped, or a pinch of chilli flakes)
• 1 u Lime (in wedges, plus a few drops for the avocado)
  Swaps (1)
• 3 tablespoons Rice Vinegar
• 2 u Avocado (ripe)
• 3 u Spring Onions (thinly sliced)
• 1 u Cucumber
• 1 tablespoon Sesame Seed Oil (toasted)
• 1 u Mango (ripe but firm)
• 300 g Sushi Rice
• 360 ml Water (for the rice)
• 1 sheet Nori seaweed
• 150 g Edamame (shelled, frozen)

Instructions

1. 1

   If the tuna is not guaranteed to have been frozen already, freeze it at -20 °C for at least 24 hours (5 days in a home freezer) and move it to the fridge the day before so it thaws slowly.

2. 2

   Wash the rice in a bowl of cold water, rubbing it between your hands, and change the water several times until it runs almost clear. Leave it to drain in a sieve.

   10 min

3. 3

   Put it in a pan with the water, cover and bring to the boil. Turn the heat down to the lowest setting and cook for 12 minutes without lifting the lid. Turn off the heat and leave it to rest, covered, for another 10 minutes.

   22 min

4. 4

   Warm the vinegar with the sugar and salt, without letting it boil, just until they dissolve. Tip the rice into a wide dish, pour over the dressing and mix it in with a spatula using cutting strokes, without crushing the grains. Leave it to cool to room temperature.

   20 min

5. 5

   While the rice cools, pat the tuna dry with kitchen paper and cut it into cubes of about 2 cm with a very sharp knife. In a bowl, mix the soy sauce, sesame oil, ginger, chilli and half the spring onion. Add the tuna, stir gently and leave it in the fridge for 10 to 15 minutes, no longer.

   15 min

6. 6

   Boil the edamame for 3 or 4 minutes and cool under the cold tap. Cut the cucumber into thin half-moons, the mango into cubes and the avocado into slices, and squeeze a few drops of lime over the avocado so it does not discolour. Snip the nori sheet into thin strips with scissors.

   10 min

7. 7

   Divide the rice between four bowls and arrange the tuna and the other ingredients on top in sections, without mixing them. Spoon over any marinade left in the bowl, sprinkle with the sesame seeds and remaining spring onion and serve straight away with a lime wedge.

   5 min