Prep time: 30 mins

Cooking time:  30 mins

Serving: 4 people


*Modify for Low Fodmap:

  • Replace Shitake Mushrooms with Shimeji Mushrooms 
  • Check the ingredients of the pickled ginger for high fructose corn syrup or sugar alcohols e.g sorbital / erythritol 

You will need

  • 2 cups (uncooked) short grain brown rice 
  • 2 tbsp sushi vinegar 
  • 185g of Sirena Tuna in Spring Water 
  • 1/2 GF mayonnaise
  • 20g Spiral Dried Wakame 
  • 1/2 large cucumber - sliced in thin rounds 
  • 2 tbsp of sesame seeds - lightly toasted
  • 1 tbsp of sushi vinegar 
  • 1 tbsp of mirin 
  • 1 pinch of salt 
  • 3 tbsp of grape seed oil 
  • 2 cloves of garlic - chopped 


  • 1 large handful of Fresh Shitake Mushrooms - big ones sliced, small ones quartered 
  • 1 tbsp of Spiral Tamari 
  • 1/2 tsp of Sesame Oil 
  • 250g Daikon Radish -julienned finely & kept crisp in chilled water
  • 2 spring onions - green ends only, finely sliced 
  • 2-3 tbsp of Spiral Tamari - to serve 
  • 50g pickled ginger (optional)
  • 2 tsp of Sesame Seeds -lightly toasted 

Step 1

While the rice is cooking make the other components for the bowl. When the rice is cooked and while warm stir in 2 tbsp. of sushi vinegar. Set aside and keep warm.


Step 2

Tuna Mayo: Blitz mayo with tuna and lemon juice in a food processor – set aside.


Step 3

Reconstitute Dry Wakame in water for 30 mins. Drain and roughly chop over it before adding to a bowl along with cucumber and sesame seeds. Add 1 tbsp. of sushi vinegar, 1 tbsp. of Mirin and pinch of salt. Toss and leave to pickle for 10 minutes or so.


Step 4

Heat 60ml of extra virgin olive oil in a fry pan over medium heat, add 2 cloves of garlic and sauté until the garlic starts to colour. Add the mushrooms and sauté for a couple of minutes before adding 1 tbsp. of tamari and ½ sesame oil.


Step 5

Spoon rice into the bowls, spoon on 2 large dollops of tuna mayo in each bowl, then pile on some fresh daikon, spring onion, pickle wakame and cucumber. Next add shitake mushrooms, and pickled ginger. Finish with a sprinkle of sesame seeds.