Base:

• 2 cups cooked sushi rice (cooled slightly)

Protein:

• 200g fresh sushi-grade tuna or salmon, diced into small cubes (or tofu)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp The Australian Vinegar Co. Balsamic Vinegar
• 1 tsp honey or maple syrup
• 1 tsp grated ginger

Toppings:

• ½ avocado, sliced
• ½ cucumber, thinly sliced
• 1 carrot, julienned
• 1 radish, thinly sliced
• 2 tbsp edamame, shelled
• 1 tsp sesame seeds (white or black)
• 1 sheet nori, cut into thin strips

Optional Garnish:

• Sriracha mayo (mix 2 tbsp mayonnaise with 1 tsp sriracha)
• Chopped green onions

Step 1: Prepare the Rice:

• Cook sushi rice according to package instructions.
• Once slightly cooled, fluff with a fork and season lightly with a splash of soy sauce for added flavor

Step 2: Marinate the Protein:

• In a small bowl, combine soy sauce, sesame oil, balsamic vinegar, honey, and grated ginger.
• Add the diced tuna or salmon, toss gently to coat, and let it marinate for 10–15 minutes in the refrigerator.

Step 3: Assemble the Bowl:

• Divide the sushi rice evenly between two bowls.
• Arrange the marinated fish on top, followed by avocado, cucumber, carrot, radish, and edamame.

Step 4: Garnish and Serve:

• Sprinkle sesame seeds over the bowl and add thin strips of nori for an authentic touch.\
• Drizzle with sriracha mayo if desired and garnish with chopped green onions.
• Serve immediately and enjoy a balanced, flavourful meal!