Tuna K-poke

Tuna K-poke recipe - Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes.

📝 Ingredients

• 400 gm brown rice (2 cups)
• 5 cm piece dried kombu
• 350 gm sashimi-quality skinless tuna fillet, diced
• 100 gm kimchi, coarsely chopped plus 1 1/2 tbsp kimchi liquid
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp sesame oil
• 2 tsp roasted sesame seeds, plus extra to serve
• 2 avocados, cut into thin wedges
• Thinly sliced spring onion, to serve

👨‍🍳 Instructions

1. 11.: Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes. Remove from heat and stand covered for 10 minutes, then discard kombu and fluff up rice with a fork.
2. 22.: Combine tuna, kimchi and kimchi liquid, soy sauce, vinegar, sesame oil and sesame seeds in a bowl, toss to combine and stand to marinate lightly (10 minutes).
3. 33.: To serve, divide warm rice among serving bowls, top with tuna mixture and avocado, drizzle with any juices that remain from the tuna and scatter with spring onion and extra sesame seeds.