Tuna poke bowl - delicious. magazine

Ingredients

• 100g sushi rice, rinsed in cold water in a colander
• 1 tsp rice wine vinegar mixed with ½ tsp sugar
• 100g sashimi-quality fresh tuna (or any fish), cubed – see Easy Swaps
• 2 tbsp ponzu sauce
• 1 lime, halved
• 1 tsp black sesame seeds
• ½ mango, peeled and sliced
• ½ avocado, peeled (whole, sliced or diced as you like)
• 4 radishes, half a watermelon radish or a mix, thinly sliced
• 2 spring onions, finely sliced
• A few coriander leaves, picked
• A few mint leaves, picked
• 1 red chilli, sliced (optional)
• 1 tbsp poke sauce (we used Kikkoman, from Sainsbury’s)