Tuna Poke Bowl

Step 1: Place the water and rice in a large saucepan over medium-high heat, uncovered.

Step 2: As soon as the water comes to a boil, reduce the heat to medium-low, cover and cook for 18–20 minutes, or until all the water is absorbed. Do not stir or remove the lid.

Step 3: Remove the saucepan from the heat. Keep the lid on and leave the rice undisturbed for 15 minutes.

Step 4: Mix the sushi rice seasoning ingredients until the sugar dissolves.

Step 5: Spread the rice in a large pan measuring 23 x 33 cm (9 x 13 inches). Drizzle half of the seasoning over the rice.

Step 6: Using a rice paddle or rubber spatula, cut through the rice and gently fold it over to mix in the seasoning.

Step 7: After mixing for 1 minute, drizzle on the remaining seasoning. Cut and fold the rice for 1 more minute. It will look wet, but the rice will absorb the seasoning as it cools.

Step 8: Leave the rice to cool until warm or at room temperature, about 20 minutes. If possible, place it in front of a fan as it cools.

Step 9: Mix the dressing ingredients in a bowl.

Step 10: Divide the rice between bowls. Top with the radish, carrot, edamame and avocado.

Step 11: Add the tuna to the dressing and toss. Do not leave it to marinate; transfer it to the rice right away.

Step 12: Scatter the cucumber over the top, mainly over the tuna, then add the green onion and sesame seeds.

Step 13: Drizzle the remaining dressing over the bowls and serve.