Cubes of sushi-grade tuna marinated in soy and sesame over seasoned rice with avocado and cucumber. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 45 minutes.
Prep 20 min Cook 25 min Serves 2 Easy
Ingredients
🌿Fresh Basil1 cup
🧅Spring Onions2
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🥑Avocado1
🥬Cucumber1/2
🐟Tuna250 g sushi-grade, cubed
🫙Pine Nuts2 tbsp
🫙Rice Vinegar1 tbsp
🌾Sushi Rice1 cup, uncooked
Optional extras
🧀Parmesan Cheese1/4 cup
🫙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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Use only fish sold as sushi-grade and keep it cold until serving.
