Sushi Bowl with Tuna and Radishes

Ingredients

• 150 g sushi rice
• 0.5 bundle radishes
• 4 tbsp red wine vinegar
• Salt
• 2 tsp Honey
• 3 tbsp Rice vinegar
• 1 tbsp yogurt (3.5% fat)
• 1 tbsp crème fraîche (30% fat)
• 1 tsp wasabi paste
• 0.5 cucumber
• 0.5 nori sheet
• 500 g tuna (sushi quality)
• 1 tsp light sesame seeds
• 0.5 tsp black sesame seeds

Instructions

1. 1.

   Rinse the rice thoroughly in a sieve and cook it with double the amount of water covered over low heat for 12–15 minutes.

2. 2.

   Meanwhile, peel, wash and slice the radishes into thin rounds. Mix red wine vinegar with a pinch of salt and 1 tsp honey, then marinate the radish slices.

3. 3.

   Whisk together rice vinegar, remaining honey, 50 ml water and a pinch of salt. Drain the cooked rice, let it drain, and spread it on a baking sheet or shallow dish. Toss with the vinaigrette mixture and cool.

4. 4.

   Combine yogurt, crème fraîche and wasabi in a bowl. Peel the cucumber and spiral‑cut into spaghetti using a spiralizer. Cut the nori sheet into thin strips about 6 cm long. Rinse the tuna, pat dry and cut into 2 cm cubes.

5. 5.

   Serve by placing rice in bowls, arranging cucumber and radish on top, then topping with tuna cubes. Sprinkle sesame seeds, scatter nori strips over everything, and add a spoonful of wasabi cream to each bowl.