Step 1

Place a ceramic or glass bowl onto mixing bowl lid and weigh lemon juice, soy sauce, rice wine vinegar and sesame oil into it. Stir to combine and set aside.

Step 2

Insert simmering basket into the mixing bowl and weigh rice into it. Remove simmering basket with aid of spatula and rinse rice until water runs clear.

Step 3

Place water and salt into mixing bowl. Re-insert simmering basket with rice and cook 40-45 min/100°C/speed 4, until rice is cooked. Remove simmering basket with aid of spatula, then transfer rice into a bowl and set aside.

Step 4

Place bowl with rice onto mixing bowl lid and weigh rice wine vinegar and sesame oil into it, then stir to combine and set aside.

Step 5

Place a separate bowl onto mixing bowl lid and weigh tuna, sesame seeds, spring onions/shallots and 100 g of the reserved Ponzu into it. Gently stir to combine and set aside to marinate for a maximum of 1-2 minutes (the marinade will continue to cook the fish the longer it sits).

Step 6

Divide rice, marinated tuna, avocado and cucumber between serving bowls. Sprinkle with nori and pickled ginger (optional) and serve immediately, with extra ponzu on the side.