Ingredients

• 400g (14 oz) fresh ahi tuna, cut into 1/2-inch cubes
• 2 tosp soy sauce
• 1 tosp sesame oil
• 1 tosp rice vinegar
• 1 tsp honey or agave syrup
• 1 tsp grated fresh ginger
• 1 small clove garlic, finely minced
• 1 tosp thinly sliced green onions
• 1 tsp sesame seeds
• 2 cups cooked sushi rice or brown rice
• 1 cup diced cucumber
• 1 cup edamame, shelled and cooked
• 1 avocado, diced
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced radishes
• 1/2 cup seaweed salad (wakame)
• 2 tbsp pickled ginger
• 1 sheet nori, cut into thin strips
• Mayo for drizzling

Procedure

1. Mix soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and hot sauce (optional).
2. Toss cubed tuna in the marinade, then add green onions, sesame seeds, and optional red chili. Marinate 15-20 minutes in the fridge.
3. Cook rice, dice cucumber, avocado, shred carrots, slice radishes, and cook edamame if needed.
4. Divide rice into bowls, arrange veggies and seaweed around it, and place tuna in the center. Top with green onions, sesame seeds, and nori.
5. Drizzle with soy/ponzu sauce and mayo. Enjoy!