Tuna poke with avocado, pineapple and sriracha

Ingredients

For 1 serving

• Sushi rice70 g
• Fresh tuna120 g
• Pineapple80 g
• Avocado40 g
• Red cabbage50 g
• Spring onions1
• Soy sauce10 ml
• Sriracha1 teaspoon
• Mayonnaise6 g
• Rice vinegar1 tablespoon
• Sesame seeds4 g

Contains: gluten, eggs, soy, fish, sesame, mustard,

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 with the rice vinegar using cutting strokes and let it cool slightly.
2. Meanwhile, cut the fresh tuna into roughly 1.5 cm cubes and marinate for 10 minutes in the fridge with the soy sauce. To eat it raw, use tuna that has been previously frozen, as labelled by your fishmonger.
3. Stir the mayonnaise with the sriracha until smooth.
4. Peel the pineapple and avocado and cut them into cubes; very thinly slice the red cabbage and spring onion.
5. Build the bowl with the rice, tuna, pineapple, avocado and cabbage and finish with the spicy sauce, spring onion and sesame seeds.