- 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
- salt
- 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.