Seared tuna donburi with avocado and cucumber

Ingredients

For 1 serving

• Fresh tuna120 g
• Sushi rice70 g
• Avocado50 g
• Cucumber80 g
• Tamari1 tablespoon
• Rice vinegar1 tablespoon
• Sesame seeds1 tablespoon
• Ginger3 g
• Peanut oil1 teaspoon

Contains: nuts, soy, fish, sesame,

In season: June – September

Method

1. Rinse the sushi rice, rubbing it between your hands and changing the water until it runs clear. Put it in a small pan with cold water just covering the rice, bring to the boil, cover and cook over the lowest heat for 15 minutes without lifting the lid, until absorbed; season it while warm with the rice vinegar, using cutting strokes.
2. Meanwhile, pat the fresh tuna dry and roll it in the sesame seeds on all sides, pressing so they stick. Since the centre stays raw, use previously frozen tuna.
3. Heat the groundnut oil in a non-stick pan over high heat until very hot and sear the tuna for 40 seconds per side, until the sesame is golden and the centre still red; cut into slices about 1 cm thick.
4. Peel and slice the avocado; wash the cucumber and slice it thinly; peel and grate the ginger.
5. Build the bowl with the rice, tuna, avocado and cucumber and dress with the tamari and ginger.