Spicy Tuna Poke Bowl

Method

• 1)

  To kick things off cook your 200g of sushi rice, I like to wash my rice thoroughly then use the absorption method where you use 1.5 x the water to rice (e.g. fill any cup you like with rice then use that same cup to fill it with water and add that to the pot with another half cup of water) and bring to the boil with a lid. Then turn it off to absorb the liquid. Once absorbed fluff with a fork.

• 2)

  Transfer rice to a plate and spread it out and into the fridge to cool. I find it makes for a really fluffy sushi rice.

• 3)

  Next finely slice or mandolin a baby cucumber and add it to a bowl with a heaped tbsp of pickled ginger and some of the pickling juice. Toss to combine.

• 4)

  Next halve an avocado then quarter it and cut into wedges. Finely slice spring onion shoots. Keep the white base for the tune and the green tops for garnish.

• 5)

  In a bowl add the white part of the spring onion, minced garlic clove, 1 tbsp rice wine vinegar, 2 tbsp Heinz seriously good spicy peri peri mayo and 1 tsp sesame oil. Mix it well to combine and emulsify all the ingredients into the mayo.

• 6)

  Slice the fresh tuna into small cubes with a very clean sharp knife, I often wipe my knife clean between cuts. Add the tuna to the dressing and stir to combine.

• 7)

  To construct poke bowl, add some rice to a serving bowl, add the avocado wedges, half the tuna and pickled ginger and cucumber. Garnish with fried shallots, finely sliced nori sheet, spring onion and sesame seeds.