This contemporary and wholesome dish brings a style of Japan to the UK. The nutty flavour of the California walnuts works extraordinarily effectively with the acidity of the grapefruit, and alongside the fragile flavours of the tuna and avocado. 

Prep: 20 minutes

Serves 2

130g cucumber

½ tsp salt

150g sushi rice 

2 tbsp rice vinegar 

2 tbsp mirin 

2 tbsp sesame oil

2 tbsp soy sauce

1 tbsp caster sugar 

Juice and zest of two limes 

2 tbsp mayonnaise 

½ tsp wasabi paste

250g contemporary tuna, minimize into chunk sized chunks

½ an avocado, cubed 

80g walnuts, toasted

1 inexperienced chilli, finely sliced and deseeded 

1 pink grapefruit, peeled and segmented

A handful of Asian micro herbs, or rocket leaves 

Slice the cucumber into 5mm thick rounds, place in a sieve and sprinkle with ½ tsp salt to attract out the water. Wash the rice in a sieve below chilly operating water till the water runs clear. Prepare dinner over a excessive warmth till tender, then take away the rice from the pan.

In the meantime, whisk collectively the rice vinegar, mirin, sesame oil, soy sauce, caster sugar, lime juice and zest. In a separate bowl, combine collectively the mayonnaise and wasabi.

Spoon the rice onto two plates. High with the tuna, cucumber, avocado, toasted California walnuts, inexperienced chilli, grapefruit and micro herbs or leaves. Spoon over the lime dressing and add a dollop of mayonnaise to every plate to serve. 

Recipe from California Walnuts (

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