Poke bowl salad with tuna

Ingredients:

• 450 gr. tuna, cut into 1.5 cm cubes.
• 1.5 cups sushi rice
• 2 tbsp. l. rice vinegar
• 1 tbsp. sugar
• 0.5 cups frozen shelled edamame soybeans
• 3 green onions, thinly sliced
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 1 tbsp soy sauce
• 1 tbsp dark sesame oil
• 1 teaspoon peeled and grated ginger
• Half a cucumber, peeled and thinly sliced
• Toasted sesame seeds for sprinkling

Preparation:

1. Rinse the rice in a sieve until the water runs clear. In a medium saucepan, bring 2 cups of water, rice, and 1/2 teaspoon of salt to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 20 minutes. Turn off the heat, cover, and let the rice simmer for another 10 minutes.
2. Meanwhile, in a small microwave-safe bowl, combine vinegar, sugar, and 1 teaspoon salt. Microwave for 30 seconds to 1 minute, until the sugar is completely dissolved; stir. Transfer the rice to a larger bowl, pour in the vinegar mixture, and stir with a silicone spatula until the rice is fluffy but still sticky, 2 to 3 minutes. Cool the rice completely.
3. Bring a small saucepan of salted water to a boil. Add the beans and cook until tender and bright green, 3 to 5 minutes. Then drain and rinse under cold running water.
4. In a large bowl, combine the green onions, lime juice, orange juice, soy sauce, sesame oil, ginger, and 1/2 teaspoon salt. Add the tuna and edamame and toss. Divide the rice among bowls. Top with the tuna mixture and cucumber. Sprinkle with sesame seeds and serve.