- 120g sushi rice
- 2 tsp rice wine vinegar
- 4 tbsp mayonnaise
- 1 tsp shichimi togarashi
Shichimi togarashi, a Japanese seven-spice mix, is a spicy-savoury blend of ground chillies,…
- 200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 1 tbsp sesame oil
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- juice ½ lime, plus 2 wedges for serving
The same shape, but smaller than…
- 1-2 tsp chilli flakes
- 1 avocado, halved and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 10 cherry tomatoes (approx 100g), halved
- 1 sheet nori, cut into pieces
- 30g macadamia nut, roughly chopped
- 2 spring onions, thinly sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.