Avocado and tuna brown rice bowl recipe | Gourmet Traveller

Ingredients

• 400 gm (2 cups) brown rice
• 10 gm dried wakame, thinly sliced
• 300 gm diced fresh tuna
• 150 gm podded frozen edamame, defrosted
• 1 Lebanese cucumber, halved lengthways and sliced
• 2 spring onions, thinly sliced
• 2 avocado, halved and thinly sliced
• Roasted sesame seeds, to serve
• Matcha-ginger dressing
• 1 tsp matcha
• 70 ml vegetable oil
• 1½ tbsp brown rice vinegar
• 2½ tsp tbsp tamari
• 1⁄2 tsp finely grated ginger