Tuna Poke Bowl

Dice the tuna into 1 cm cubes and transfer them into a bowl. Add salt and sesame oil, then mix well. For optimal taste, marinate for 1 hour before serving, though marinating is not required. Finally, add soy sauce and sesame seeds before serving.

In a small pot, add vinegar, sugar and salt, and boil on a low heat until it dissolves. Set aside to cool down.

Wash the sushi rice under running tap water until the water runs clear. Let it rest in a strainer to drain for 1–2 minutes. Transfer the rice to a rice cooker, add water, and set it to cook.

Once the rice is cooked, add the vinegar mixture and gently fold it in until the rice absorbs all the liquid. This should be done while the rice is still hot. Once thoroughly mixed, set the rice aside to cool to room temperature before serving.

Meanwhile, slice the avocado and cucumber, and set them aside. Blanch the edamame and set it aside as well. Thinly slice the cabbage and prepare all the ingredients, keeping them aside for assembling the dish.

To serve, place the rice in a bowl, then arrange the tuna on top. Surround the tuna with the remaining elements, evenly distributed around the bowl.