1
To make the pickled carrots, stir together the sushi vinegar, sugar, salt, ginger and soy sauce. Fold in the carrots and let sit overnight. Drain before serving.
2
Place the cucumbers on a parchment-lined baking sheet and sprinkle with salt. Let them sit for 30 minutes, then pat dry with paper towels. Whisk together the sugar and rice wine vinegar in a bowl until the sugar dissolves. Add the cucumbers.
3
Rinse the rice in cold water and drain three times. Place the rice and water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 15-20 minutes.
4
In a small bowl, combine the rice wine vinegar, sugar and salt until the salt is dissolved. Season the cooked rice with vinegar mixture.
5
Whisk together all of the vinaigrette ingredients and let stand for 1 hour before using. Shake well and season to taste with salt and pepper just before dressing the dish.
6
To assemble the bowls, divide the sushi rice between bowls. Top with tuna, mizuna, radishes, picked cucumbers and carrots. Drizzle with octo vinaigrette and sprinkle with furikake and green onions.