Cook the rice according to the instructions on the package. Leave to cool down.

Cut the sweet potato into slices or cubes. Fry the potato slices for 6 minutes in (sunflower) oil.

Cut the tuna/salmon fillet into slices.

Remove the skin and pit from the avocado and cut into very thin slices.

Slice the radish into thin slices.

Cut the bottom of the stem from the M. Shiitake mushrooms. And fry/grill them for 2 minutes on each side until al dente.

Remove the bottom of the M. Enoki. Boil the Enoki for 1 minute in a layer of water.

Marinate the Tofu in the soy sauce.
Fry for 1 minute in a wok pan.

Divide the rice, tuna, tofu, mushrooms, sweet potato, avocado, seaweed and radish among four bowls.

Finish with a slice of lime and salt and pepper to taste.

Sprinkle the dish with additional soy sauce to taste and/or some sesame seeds.