Tuna Poke Rice Bowl – Happy Donabe Life

Ingredients

• 3 rice cups (540 ml) short grain rice, rinsed
• 1 packet (1.8 oz/ 50 g) Mochi Mugi barley (optional; if you make the rice without the Mochi Mugi barley, reduce the water amount listed below by 1/2 cup or 120 ml)
• 2 3/4 cups (660 ml) water
• 2 tablespoons sake
• 1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp)
• 5 tablespoons (75 ml) rice vinegar
• 1 1/2 tablespoons raw brown sugar
• 1 1/2 teaspoons sea salt
• 1/4 cup (60 ml) shelled edamame (cooked)
• 1 teaspoon dry hijiki seaweed
• 18 oz (500 g) sashimi grade tuna, cut into bite-size cubes
• 2 1/2 tablespoons (40 ml) soy sauce
• a shy of 1 tablespoon very fine sesame oil
• 2 – 3 teaspoons freshly-squeezed lemon juice
• Freshly-ground black pepper, to taste
• 1 teaspoon or more wasabi paste
• 1/4 small sweet onion, cut in half, and thinly-sliced across the grain
• 1 – 2 tablespoons, minced green onion
• 1 tablespoon roasted golden sesame seeds
• Thinly-sliced radish, for garnish
• Thinly-sliced lemon, for garnish