60 ml soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp freshly grated ginger
Pinch of crushed chilli flakes
2 spring onions, thinly sliced, plus more for garnish
1 tsp toasted sesame seeds, plus more for garnish
450 g sushi-grade ahi tuna, cut into bite-size pieces
- In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli flakes, spring onions, and sesame seeds. Add tuna and toss to coat.
- Refrigerate for at least 15 minutes or up to 1 hour.
- To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and sesame seeds before serving. Add your choice of toppings, sliced avocado, sliced cucumber, edamame, shredded carrots, sliced radish.