Tuna K-poke


Korean flavours join Japanese and Hawaiian.

What you will need

400 gm (2 cups) brown rice

5 cm piece dried kombu

350 gm sashimi-quality skinless tuna fillet, diced

100 gm kimchi, coarsely chopped plus 1½ tbsp kimchi liquid

1½ tbsp soy sauce

1½ tbsp rice vinegar

1½ tbsp sesame oil

2 tsp roasted sesame seeds, plus extra to serve

2 avocados, cut into thin wedges

Thinly sliced spring onion, to serve


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