Tuna chirachi, jasmine rice, pickled cucumber, spicy korean vinaigrette |

Preparation time: 60 min

• Set up

  Cut your tuna into macedoine.

  Dice your cucumber.

  Zest and squeeze your lime.

  Cut the green onions into whistles.

  Toast your sesame seeds for a few seconds in a small frying pan, and do the same for the Panko.

• Korean salad dressing

  Mix mayonnaise, soy sauce, rice vinegar, honey, sesame oil and garlic powder together in a mixing bowl until smooth. Taste, season and set aside in the fridge.

• Rice

  Wash the rice 3 times in succession, covering it to the brim with cold water and stirring gently for 10 seconds. Then drain the rice.

  Cooking methods:

  1- To cook in a saucepan, bring the water to the boil before adding the rice. Lower the heat, cover and leave to cook for 20 minutes. Then turn off the heat and leave to rest for 5 minutes, covered.

  2- To cook in a rice cooker, pour in the water and rice, and leave to cook (approx. 40 minutes).

  Whisk together the rice vinegar, sugar and salt.

  When the rice is cooked, add the vinegar mixture and mix very gently.

  Leave the rice to rest for 15 minutes before using.

• On the plate

  Place the seasoned rice in the bottom of your bowls, then arrange the tuna slices on top.

  Finish assembling your dishes with the remaining garnishes.