Summer bowl recipe | Gourmet Traveller

Ingredients

• 300 gm brown rice, rinsed
• 50 gm roasted salted peanuts, chopped, plus extra to serve
• 25 gm ginger (about 5cm), very finely sliced
• 1 small red chilli, thinly sliced
• 60 ml (¼ cup) mirin
• 2 tbsp peanut oil
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 600 gm albacore tuna, cut into 1cm pieces
• ½ small golden pineapple, cut into 1cm pieces
• ¼ cabbage, thinly sliced on a mandoline
• 1 large avocado, diced
• Shiso cress (see note), to serve