Cubes of sushi-grade tuna marinated in soy and sesame over seasoned rice with avocado and cucumber. This gochujang version is finished with gochujang. Ready in about 45 minutes.
Prep 20 min Cook 25 min Serves 2 Easy
Ingredients
🧅Spring Onions2
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🥑Avocado1
🥬Cucumber1/2
🐟Tuna250 g sushi-grade, cubed
🫙Rice Vinegar1 tbsp
🌾Sushi Rice1 cup, uncooked
🫙Gochujang1 tbsp
Optional extras
🫙Nori Seaweed1 sheet, shredded
🫙Kewpie Mayonnaise1 tbsp
🫙Sesame Seeds1 tsp
Instructions
1
Cook the rice and season with rice vinegar; cool slightly.
2
Toss the tuna with soy sauce, sesame oil and spring onions; chill 10 minutes.
3
Divide rice between bowls and top with tuna, avocado and cucumber.
4
Finish with sesame seeds, nori and a little mayonnaise.
5
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
Use only fish sold as sushi-grade and keep it cold until serving.
