Ahi Tuna Poke Bowl with Avocado and Tobiko

Method

1. 1

   Step 1: Cook the rinsed rice with 1 1/4 cups water: bring to a boil, cover, reduce to the lowest heat and cook for 15 minutes, then let it steam off the heat, still covered, for 10 minutes.

2. 2

   Step 2: While the rice cooks, warm the rice vinegar with the sugar and a pinch of salt just until the sugar dissolves. Spread the hot rice in a wide bowl, drizzle with the vinegar mixture and fold gently with a paddle, fanning it as you go so it cools to warm and turns glossy.

3. 3

   Step 3: Keep the tuna in the refrigerator until the last moment. Use a very sharp knife and single long strokes to cut it into cubes so the edges stay clean rather than ragged.

4. 4

   Step 4: Stir the soy sauce, sesame oil, sweet onion and most of the green onions together in a chilled bowl. Add the tuna and fold with a rubber spatula until every cube is coated, then refrigerate for 10 minutes, no longer.

5. 5

   Step 5: Divide the warm rice between two bowls. Spoon the tuna and any marinade over one side of each bowl and arrange the avocado next to it.

6. 6

   Step 6: Add a spoonful of tobiko and a little mound of pickled ginger to each bowl, then scatter over the sesame seeds, the remaining green onions and a few flakes of sea salt.

• #high-protein
• #dairy-free