Ingredients

For the pickle:

• 1 watermelon radish, peeled and cut into thin strips
• 1 cucumber, thinly sliced
• 100ml rice wine vinegar
• 100ml water
• 1 tsp red pepper flakes
• 2 sprigs of coriander

For the dressing:

• 60ml sesame oil
• 2 tbsp Sushi Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp orange juice
• 1 tsp Wasabi Mayo
• 1 tsp fresh ginger, minced
• 1 clove garlic, minced
• 1 lime, juiced
• 1 tsp White Roasted Sesame Seeds

For the bowl:

• 2 x 125g bags of Poke Rice
• ½ Sushi Nori, cut into strips
• 10 ounces canned tuna, drained
• ¼ small red onion, very thinly sliced
• 200g red cabbage, finely shredded
• 1 small mango, peeled and diced
• 1 handful sprouts or micro greens of your choice
• 200g carrot, grated
• 100g pickled radishes
• 100g pickled cucumbers
• 2 tbsp Sushi Ginger
• 1 hot red chilli pepper or jalapeño, thinly sliced (optional)

For the garnish:

• Fresh coriander leaves
• Black Roasted Sesame Seeds
• Lime wedges

Instructions

1. Start by making the pickle; pack the radish strips and cucumbers with the coriander into a jar. In a pan, bring to the boil the vinegar, water and pepper flakes. Add the hot brine to the vegetables and set aside.
2. To make the dressing, whisk together the ingredients, adjusting to taste before setting aside.
3. Place the bags of poke rice into a pot of lightly salted boiling water, and simmer for 17 minutes. Carefully take out the rice and drain it.
4. Then, add the rice to a bowl and mix together the rice vinegar and salt, and pour these over the rice while still hot. Add the nori flakes and a little of the dressing to flavour it, mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.
5. Divide the rice between two bowls.
6. Add the tuna to each bowl, using a fork to ensure the majority of the oil remains in the can.
7. For the rest of the ingredients, arrange them around the bowl before drizzling the dressing over them. Add your garnishes, serve and enjoy!