Tuna (sushi-grade): 85g (3 oz, cubed), Brown rice (cooked): 75g (1/3 cup), Cucumber: 75g (3/4 cup, diced), Avocado: 50g (1/4 medium, sliced), Edamame (shelled): 50g (1/3 cup), Carrots: 30g (1/3 cup, shredded), Seaweed (nori): 5g (1 sheet, cut into strips), Sesame seeds: 5g (1 tsp), Soy sauce (low-sodium): 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Ginger: 3g (1/2 tsp, grated)
1. Make dressing: Mix 10ml soy sauce, 5ml rice vinegar, 5ml sesame oil, and 3g grated ginger. 2. Marinate tuna: Toss 85g cubed tuna with half the dressing and let sit for 5 minutes. 3. Assemble bowl: Place 75g cooked brown rice as base, arrange marinated tuna, 75g diced cucumber, 50g sliced avocado, 50g edamame, and 30g shredded carrots. 4. Garnish: Top with 5g nori strips and 5g sesame seeds. 5. Dress: Drizzle with remaining dressing.
