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- Sushi grade Tuna/Salmon (Raw) 100 g
- Shortgrain/Japanese rice (Uncooked) 60 g
- Half Avocado
- Red onion
- Spring onion
- Sesame seeds
- Siracha sauce
- Japanese soy sauce
Cut the fish into cubes and add 2 table spoons of the both sauces. Let refrigerate for an hour.
Cook the rice and add that to a bowl.
Add the fish on top and garnish with the resting ingredients.