Hawaiian Brown Rice Poke Bowl

SERVES 4 PREPARATION & COOKING 35 MINUTES

1 cup brown rice

3 cups water

2 teaspoons white sesame seeds

2 teaspoons black sesame seeds

1 / 3 cup soy sauce

2 teaspoons rice wine vinegar

2 teaspoons sesame oil

500g sushi-grade tuna, cut into 1.5cm cubes

2 spring onions, sliced thinly

1 avocado, diced

250g seaweed salad (see tip)

1 Lebanese cucumber, sliced

1. Rinse rice in sieve with cold running water until it runs clear. In a medium saucepan, bring rice to boil in water over medium-high heat. Cook, covered, over low heat, for 25 minutes or until rice is tender and water absorbed. 2. Cook sesame seeds in a small frying pan over medium heat. Stir for 2 minutes or until golden. 3. Whisk soy sauce, vinegar, sesame oil and three-quarters of the sesame seeds in a medium jug. Toss tuna and three-quarters of the spring onion with half the soy dressing. Cover with plastic wrap and marinate in the fridge for at least 5 minutes. 4. Divide brown rice evenly among bowls. Stir avocado gently into tuna mix. Top rice with tuna mix, seaweed salad and cucumber slices. Serve drizzled with dressing, sprinkled with the remaining sesame seeds and spring onion.