300g albacore tuna (or yellow fin, or another sashimi-grade fish)
2 yuzu (substitute with white grapefruit juice)
2 Lebanese cucumbers
1 sprig shiso (substitute with basil)
30mL light soy
50mL rice vinegar
30mL macadamia oil
100g sushi rice
4 nori sheets
After washing rice with fresh water, boil for 2 minutes in a small pot, then drop heat to medium and cook for a further 4 minutes.
Dice tuna into 1 cm pieces, toss with 15mL rice vinegar and 15mL macadamia oil, yuzu and a pinch of salt.
Dice Lebanese cucumber, radish and avocado into 1 cm pieces.
Spread rice onto a serving plate, scatter diced tuna, cucumber, radish and avocado on top.
Spoon dressing over salad and serve with nori sheets cut into quarters.
Zest yuzu and set aside.
Combine yuzu juice with 30mL light soy, 15mL rice vinegar and 15mL macadamia oil.
Recipe provided by Pipit