Ingredients
- 250 g sushi grade tuna cut into 1cm cubes
- 2 Shepard avocados skinned and stone removed
- 2 cups brown rice
- 2 tbsp toasted black sesame seeds
- ¼ red cabbage shredded
- 1 cup frozen shelled edamame beans
- ½ cup pickled ginger
- ½ cup crispy shallots
- 3 spring onions sliced thinly on an angle
- ¼ cup sushi rice seasoning (available in all supermarkets)
- 2 tbsp Japanese soy sauce
- 2 tbsp Japanese mirin
- 1 Lemon juiced
- 1 inch ginger micro-planed and juice squeezed
- 2 tsp Castor sugar
- 2 tbsp light olive oil
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