- Cook the rice according to packet instructions. While cooking, prepare the other ingredients.
- Cut the tuna into 1x1cm cubes and place in a bowl. Add the harissa, soy sauce and sesame oil and mix to coat all over. Get all the other ingredients ready to serve.
- When the rice is cooked, spoon into 4 bowls (fill it about halfway). Arrange the tuna, avo, radishes, broad beans, spring onion and ginger on top of the rice in each bowl and sprinkle the avo with poppy seeds.
- Serve immediately, with extra soy sauce.
Tip: Buy small portions tuna or salmon sashimi from your local sushi bar—you’re only going to use a small amount and this way you’ll know it is fresh, trimmed, skinless and boneless.
250ml jasmine/sushi rice
400g best quality tuna steak, fresh
5-10ml harissa dried spice blend
45ml soy sauce
5ml sesame oil
1 large (or 2 small) avocado, peeled and diced
4 small radishes, finely shaved
1/2 cup fresh broad beans, skinned
1 bunch spring onion, finely sliced
pickled ginger, shredded, to serve
poppy seeds, for sprinkling
soy sauce, to serve