Ingredients
Base
Sushi rice, seasoned, warm200 g
Protein
Yellowfin tuna, sashimi grade, diced 1cm120 g
Soy sauce, light8 ml
Sesame oil3 ml
Toppings
Edamame, shelled, cooked40 g
Seaweed salad (PURCHASED)30 g
Radish, fine slice20 g
Pickled ginger (PURCHASED)15 g
Finish
Spring onion, thin slice8 g
Toasted sesame seeds3 g
Method
1
Dress diced tuna with soy and sesame oil. Rest 2 min — no longer or the soy starts to cure.
2
Pack sushi rice into the kraft bowl, smooth flat with the back of a spoon.
3
Arrange components in clean wedges around the edge: tuna, edamame, seaweed salad, radish, pickled ginger.
4
Centre the tuna mound as the visual hero.
5
Finish with spring onion across the centre and toasted sesame across the whole bowl.
6
Seal with lid for takeaway, or serve immediately.