¾ cup (150g) short grain rice

1 cup water 

2 x tuna steaks, cut into 2cm cubes

1 cucumber, cut into matchsticks 

2 radishes, finely sliced  

¾ cup frozen edamame beans, thawed 

Sesame seeds, to serve 

1 sheet nori, finely shredded, to serve

Marinade

2 tbsp soy sauce

2 tbsp mirin 

1 tsp sesame oil

1 tsp ginger, finely grated 

1 spring onion, finely sliced

1. Place rice and water in a saucepan over high heat. Bring to a boil, then cover and reduce to low. Cook for 20 minutes, then turn off the heat and leave the rice to sit, covered for 10 minutes to absorb excess liquid. 

2. In a large bowl, combine soy sauce, mirin, sesame oil, grated ginger and spring onion. Add the chopped tuna and toss gently to coat. Set aside for 5 minutes. 

3. Divide rice between two bowls and top with the marinated tuna, cucumber, radish and edamame. Garnish with remaining sesame seeds and nori. Pour over any remaining dressing, then serve.