Brown rice: 80g (1/2 cup, cooked), Tuna (sushi grade): 85g (3 oz, diced), Avocado: 50g (1/2 small, diced), Cucumber: 50g (1/3 medium, diced), Carrot: 30g (1 small, julienned), Edamame: 30g (1/4 cup, shelled), Seaweed (nori): 5g (1 sheet, cut into strips), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 5g (1 tsp), Soy sauce (low sodium): 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Sriracha: 5g (1 tsp), Honey: 5g (1 tsp), Ginger: 2g (1/2 tsp, grated)
1. In a small bowl, whisk together 10ml soy sauce, 5ml rice vinegar, 5ml sesame oil, 5g sriracha, 5g honey, and 2g grated ginger to make the dressing. 2. In another bowl, combine 85g diced tuna with half of the dressing and let marinate for 10 minutes. 3. In a serving bowl, arrange 80g cooked brown rice as the base. 4. Top with the marinated tuna, 50g diced avocado, 50g diced cucumber, 30g julienned carrot, and 30g edamame. 5. Sprinkle with 5g nori strips, 10g chopped green onions, and 5g sesame seeds. 6. Drizzle with the remaining dressing. 7. Serve immediately.
