Cook the rice Creole-style for 12 minutes, drain, rinse with cold water, and set aside.
Prepare the tuna marinade by mixing all the ingredients.
Cut the tuna into cubes of about 1 cm.
Mix with the marinade and let it rest in the fridge.
Cut the mango into cubes, and slice the avocado and radishes.
Fold the Nori sheets and cut them finely with scissors.
In each bowl, place the cold rice.
Pour a little marinade over the rice.
Arrange the different ingredients on top.
Finish the presentation with sesame seeds, seaweed, and pea shoots.
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