• 225g sushi grade fresh tuna
  • 1 carrot, shredded or julienned
  • 1 tsp sugar
  • 1 tsp fresh ginger paste
  • 4 tbsp rice wine vinegar
  • 1 tbsp reduced-salt soy sauce
  • ½ tsp sesame oil
  • 2 tbsp minced shallot
  • 250g pack ready-to-eat brown basmati and wild rice
  • 3 spring onions, chopped
  • 2 radishes, very thinly sliced
  • ½ small avocado, stone removed and thinly sliced
  • 1 tsp mixed sesame seeds, to garnish


  1. Place the carrots in a jar. Whisk together the sugar, ginger paste and vinegar and add to the jar. Shake and refrigerate for 1 hour to quickly pickle the carrots.
  2. Using a sharp knife, cut the tuna neatly into 3cm cubes. Place in a non-metallic bowl. Add the soy sauce, sesame oil and shallots and stir to combine. Refrigerate while you prepare other ingredients.
  3. Divide the rice between 2 bowls. Scoop the tuna on top and serve with the carrots, spring onions, radishes and avocado, sprinkled with the sesame seeds.