Poke Bowl with Jasmine Rice

• 150 g Jasmine rice
• 250 g Tuna steak, sushi-grade if serving rare
• 45 ml Soy sauce
• 1 large Lime
• 10 ml Toasted sesame oil
• ½ large Cucumber
• 1 medium Carrot
• 1 large Avocado, ripe but firm
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the jasmine rice until the water runs mostly clear. Cook in a saucepan according to the packet directions until tender, then cover and rest off the heat for 5 minutes. Fluff with a fork and keep warm.
2. Meanwhile, whisk the soy sauce with the juice of the lime and the toasted sesame oil in a mixing bowl. Taste and add a little more lime if you want it sharper. Set aside.
3. Cut the cucumber into thin half-moons and julienne the carrot. Halve, stone and slice the avocado, then finely slice the spring onion. Keep everything separate for easy building.
4. Pat the tuna dry, then heat a frying pan over high heat. Sear the tuna for 30 to 60 seconds per side, just until the outside is coloured but the centre is still rare. Rest for 2 minutes, then slice.
5. Divide the warm rice between two bowls. Arrange the tuna, cucumber, carrot and avocado on top, then spoon over the dressing. Finish with spring onion and roasted sesame seeds.

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