Honey brings a light sweetness to this salty soy sauce dressing, complementing the tuna.
By Donal Skehan
From Saturday Kitchen
250g/9oz sushi rice
100g/3½oz dried wakame
100g/3½oz dried hijiki
2 tsp soy sauce
2 tsp toasted sesame oil
2 tsp runny honey
500g/1lb 2oz raw sashimi-grade tuna, cut into 2.5cm/1in cubes
1 sweet onion, thinly sliced
4 spring onions, thinly sliced
25g/1oz white sesame seeds
25g/1oz black sesame seeds
1 tsp dried chilli flakes (optional)
2 tbsp roughly chopped coriander, to serve
Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes.
In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop.
In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing.
Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes.
Stir in both types of sesame seeds and the chilli flakes, if using.
Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve.
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