For the Vegetable Bowl:

• 3 cups of cooked brown Jasmine or Sushi rice
• 3 thinly sliced radishes
• ½ thinly sliced cucumber
• ½ thinly sliced jalapeño
• ½ sliced avocado
• 3 shaved baby carrots
• Lemon wedges for garnish
• Cilantro for garnish

For the Tuna:

• 1 pound of ahi grade tuna cut into 1” pieces
• 3 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 1 ½ tablespoons of rice vinegar
• 1 tablespoon of sesame seeds
• 1 tablespoon of sliced green onions
• 1 teaspoon of finely grated fresh ginger
• 1 teaspoon of finely grated fresh garlic