Tuna poke bowl with seaweed salad and crispy onions

• 240 ml sushi rice, cooked and seasoned with rice vinegar
• 150g sashimi-grade ahi tuna intended for raw consumption, kept chilled and cubed
• 60 ml cucumber, diced
• 30 ml seaweed salad (wakame)
• 15 ml crispy fried onions
• 5 ml black sesame seeds
• 15 ml spicy mayo (mayonnaise mixed with sriracha)
• 15 ml soy sauce or unagi sauce
• 2 ml ginger, grated

1. Prepare the sushi rice according to package instructions and let it cool to room temperature.
2. In a small bowl, toss the cubed tuna with the soy sauce and grated ginger.
3. Place the rice at the bottom of a serving bowl.
4. Arrange the marinated tuna, diced cucumber, and seaweed salad over the rice.
5. Drizzle with spicy mayo and the darker sweet soy sauce.
6. Garnish with crispy fried onions and black sesame seeds. Keep the tuna refrigerated until preparation and serve the assembled bowl immediately.

Serve chilled with a side of pickled ginger and extra soy sauce if desired. Pairs well with green tea.