Yuzu Tuna, Avocado & Soy Cucumber Sushi Bowl

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 5-10 min

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Trim, then slice your spring onion[s]

Drain your tuna

Add the drained tuna to a bowl with your mayo, half your rice vinegar (you'll use the rest later!), your yuzu dressing, the chopped spring onion, a generous pinch of salt and pepper

Give everything a good mix up – this is your yuzu tuna

Bash your cucumber with a rolling pin and chop it into small, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Add the smashed cucumber to a bowl with your soy sauce and a pinch of sugar – this is your soy smashed cucumber

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely

Once the rice is ready, add the remaining rice vinegar with a pinch of sugar and most your shichimi togarashi (save a pinch for a garnish!) and give everything a good mix up – this is your togarashi sushi rice