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Tuna and wild and basmati rice bowl with ponzu vinaigrette








300 g smoked tuna slices

100 g basmati rice

100 g wild rice

16 cherry tomatoes

1 celery stalk

1 cucumber

2 radishes

1 fresh spring onion


30 g sesame seeds


For the ponzu vinaigrette: (or use store-bought)

125 ml lemon juice

50 ml rice vinegar

75 ml soya sauce

50 ml mirin

30 g brown sugar

1 chilli pepper (optional)


Boil the rice in salted water until done or as instructed on the package, drain and cool.

Thinly slice the cucumber, celery and radishes. Wash and halve the tomatoes. Slice the spring onion very thinly.

For the ponzu vinaigrette:

Bring the mirin to a boil and remove from heat once the alcohol has evaporated. Add the sugar and stir until dissolved. Add remaining ingredients and stir until the sauce is smooth. Let sit in the refrigerator for two hours.

Make a bed of rice in the bowls and top with the tuna and vegetables. Garnish with sprouts and sesame seeds and dress with the ponzu sauce as desired.

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