Ingredients

• 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 fresh 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
• salt

Directions

• 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.