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Lazy Sushi Bowl

This fresh and nourishing bowl of sushi will change the way you think about homemade Japanese food.

Lazy Sushi Bowl

Serves 4

1½ cups sushi rice
½ cup sesame seeds
4 x 200g tuna steaks (2cm thick)
Olive oil, for shallow frying
1 firm but ripe avocado, sliced
2 tbsp pickled ginger, drained
Horseradish, wasabi or Kewpie mayonnaise, to serve
Pickled ginger, to serve
Micro herbs or shredded nori, to garnish (we used red shiso)
Sliced green onion, to garnish

Sushi Dressing

¼ cup rice vinegar
2 tbsp sugar
1 tsp sea salt
½ tsp sesame oil

To make sushi dressing, combine vinegar, sugar, salt and sesame oil in a small saucepan.

Stir over a low heat until hot. Remove to a jug. Cool and set aside until ready to use. Rinse rice under running water. Drain. Combine rice and 2 cups of water in a saucepan.

Bring to the boil. Cover, then reduce heat and simmer gently for 15 minutes, or until tender. Remove from heat. Tip rice onto a large tray. Spoon over sushi dressing. Fold gently with a large spoon to combine. Meanwhile, place sesame seeds on a plate. Press both sides of tuna into sesame seeds.

Heat oil in a frying pan. Sear tuna in batches, for 1 to 2 minutes on each side, or until cooked to your liking. Drain on paper towel.

Using a sharp knife, cut tuna into thick slices.

Divide rice among 4 bowls. Top with avocado, tuna and pickled ginger. Serve with horseradish, wasabi or Kewpie mayonnaise and pickled ginger. Garnish with micro herbs or nori and green onion.

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