To make the sushi rice:
Place rice in a sieve and wash under cold water until the water comes out clear.
Place rice in a pot with 3 cups of water and bring to a boil over medium-high heat.
Reduce heat to low and cover. Continue cooking rice until it’s al dente and all the water has evaporated (about 20 minutes).
While the rice is cooking, combine rice vinegar, sugar and salt in a small bowl and stir until the sugar and salt are dissolved.
When the rice is ready, remove it from stovetop and place in a bowl. Pour the rice vinegar mix carefully over the rice and stir consistently until rice has cooled down. Set aside.
For the poke bowl:
Prepare the marinade by combining the soy sauce, sesame oil, rice vinegar, grated ginger and sesame seed in a bowl.
Add cubed fish and stir. Cover and refrigerate while prepping the rest of the ingredients.
Soft boil the quail eggs by bringing a pot of water to a boil. Lower eggs with a slotted spoon and set a timer for 2 minutes and 20 seconds. When done, remove eggs from water with a slotted spoon and place in a bowl with ice water. Peel and reserve for later.
To plate the poke bowl:
Divide rice equally between 4 bowls.
Spoon tuna in the centre of the bowl and surround with cherry tomatoes, edamame, avocado, carrots, seaweed radishes and quail eggs.
Garnish with green onions and enjoy!