Tuna Avocado Cucumber Poke Bowl

• 150 g Sushi rice
• 2 tbsp Rice vinegar
• 220 g Tuna steak, sashimi grade
• 2 tbsp Soy sauce
• 1 tsp Toasted sesame oil
• 2 Spring onion
• ½ Cucumber
• 1 Avocado, ripe but firm
• 2 Nori sheets
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan with 225 ml water, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Spoon the rice vinegar over the warm rice and gently fold to coat without crushing the grains. Leave the rice to cool to just warm while you prep the toppings. It should look glossy and taste lightly seasoned.
3. Dice the tuna into bite-sized pieces and put into a mixing bowl. Add the soy sauce, toasted sesame oil, and most of the spring onion (reserve a little for finishing), then toss gently. Let it stand while you prepare the vegetables.
4. Cut the cucumber into small cubes and slice the avocado. Cut the nori sheets into thin strips using a knife or clean kitchen scissors. Keep everything separate so you can build neat bowls.
5. Divide the rice between two bowls and top with the dressed tuna, cucumber and avocado. Sprinkle over the nori strips, roasted sesame seeds, and the reserved spring onion. Serve straight away.

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