Kin Poke Bowl.

Bring rice, 1 tsp salt and 1lt of water to the boil in a saucepan, then reduce heat to low, cover with a lid or foil and cook until rice is tender (35-40 minutes). Remove from heat and leave to stand for 10 minutes to steam.

Once rice is cooled to a lukewarm temperature (never refrigerate) divide into 4 bowls slightly to one side.
Place tuna in a separate mixing bowl and pour over the ponzu dressing and stir until evenly coated.

Divide the tuna between the 4 bowls and save excess dressing for pouring over at
the end.

Place the avocado, spring onion, snow pea sprouts, radishes & chilli across all of the bowls. Spoon over excess dressing and sprinkle furikake to complete the bowl.

Ponzu Method Combine all ingredients in a bowl and mix thoroughly.

• Poke Bowl Ingredients
• 450g Tuna Saku 1.5cm Dice
• 300g Brown Rice
• 1 Bunch Breakfast Radishes, Thinly Sliced
• 4 Tbls Nori Furikake
• 5 Each Spring Onions ,
  Thinly Sliced
• 1 Red Chilli Thinly Sliced
• 2 Ripe Avocados, 1cm Cubes
• 1 Punnet Snow Pea Sprouts
• Ponzu Ingredients
• 1 Lemon Zested & Juiced
• 1 Lime Zested & Juiced
• 1 Ruby Grapefruit Zested
  & Juiced
• 1 ½ Tbls Light Soy Sauce
• 2 Tbls Sesame Oil
• 70g Ginger grated
• 1 Tbls Caster Sugar