Poke bowl

Ingredients

• 120g sushi rice
• 2 tsp rice wine vinegar
• 4 tbsp mayonnaise
• 1 tsp shichimi togarashi
• 200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• juice ½ lime, plus 2 wedges for serving
• 1-2 tsp chilli flakes
• 1 avocado, halved and sliced
• 10 cherry tomatoes (approx 100g), halved
• 1 sheet nori, cut into pieces
• 30g macadamia nut, roughly chopped
• 2 spring onions, thinly sliced diagonally

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