Sesame Soy Poke Bowl

• 300 g Sushi rice
• 2 tbsp Rice vinegar
• 3 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 15 g Ginger root, fresh
• 1 medium Cucumber
• 1 large Avocado, ripe but firm
• 3 Spring onion
• 250 g Tuna fillet, sashimi-grade
• 2 tsp Roasted sesame seeds

1. Rinse the rice under cold water until the water runs mostly clear, then drain well. Tip into a saucepan with enough cold water to cover by about 2 cm. Bring to the boil, cover, reduce to low and cook for 10 minutes, then take off the heat and rest, still covered, for 10 minutes.
2. Spoon the hot rice into a mixing bowl and drizzle over the rice vinegar. Fold gently to cool it down and spread it out a little, then leave until just warm or room temperature. If you are in a hurry, chill for 5 minutes until it stops steaming.
3. In a bowl, mix the soy sauce and toasted sesame oil, then finely grate in the ginger and stir. Dice the tuna into bite-sized pieces and toss with half the dressing. Keep the remaining dressing for finishing.
4. Cut the cucumber into thin half-moons, slice the spring onion, and cut the avocado into slices or chunks. Divide the rice between two bowls. Arrange the tuna, cucumber and avocado on top, then drizzle with the remaining dressing.
5. Finish with roasted sesame seeds and the spring onion. Serve straight away while the fish is at its freshest.

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