150g sushi rice, rinsed (wholemeal sushi rice also works well)
2tbsp rice wine vinegar
150g fresh tuna, diced
100g edamame beans, podded
100g baby spinach
1tbsp sesame oil
Small bunch of radishes, thinly sliced
1 carrot, peeled into ribbons
1 cucumber, thinly sliced
Small handful of cherry tomatoes, halved
Black and white sesame seeds to garnish
For the dressing
3tbsp soy sauce
2 limes, zest and juice
2 garlic cloves, grated
1tbsp ginger, grated
For the avocado purée
1 lemon, juice only
2tbsp olive oil
Place the rinsed sushi rice in a solid steam container and cook on 100˚C for 15 minutes in a steam oven. If you don’t have a steam oven, combine the rice with 300ml of water in a saucepan, bring to the boil, cover, lower the heat and cook for 15 minutes. Add the vinegar to the cooked rice and keep covered until needed.
Combine all the ingredients for the dressing together and mix with the diced tuna. Leave to marinade for a few minutes while you get the rest of the ingredients ready.
Place the edamame beans in a perforated steam container and cook on 90˚C for 3 minutes. When ready, place the spinach on another tray and steam alongside the beans for 2 minutes. Remove both trays from the steam oven, squeeze any extra moisture from the spinach and dress with the sesame oil.
For the avocado purée, blend the peeled avocado with the lemon juice, olive oil, salt and pepper. Check the seasoning and keep aside until needed.
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