Poke (pronounced poh-kay) bowls are everywhere these days, but in my opinion they're just not the same without a little seaweed. Nori is readily available and a great addition to any poke.
500g tuna steaks, cut into 2cm cubes
6 thin spring onions, very finely sliced
2 cloves garlic, minced
1 tsp toasted black sesame seeds
1 tsp toasted golden sesame seeds
6 macadamia nuts, toasted and finely chopped
1 tbsp soy sauce
1 tbsp sesame oil
¼ tsp sea salt
1 sheet nori (see tip)
2 avocados, sliced
2 cups sushi rice (koshihikari)
1 cup short-grain brown rice
1. For the poke, combine the tuna, spring onion, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil and salt in a bowl, cover with cling film and refrigerate for at least 1 hour. Wash both the sushi rice and brown rice under running water and combine in a medium saucepan. Add cold water to about 3cm above the top of the rice and stand, covered, at room temperature for 1 hour.
2. After an hour, uncover and bring the rice and water to a simmer over a high heat. Simmer uncovered until the water reaches the top of the rice. Small holes in the surface of the rice will appear where steam escapes. Reduce the heat to very low and cover.
3. Allow the rice to cook for 12-15 minutes, then turn off the heat and allow the rice to stand for a further 5 minutes without removing the lid. Uncover the rice and, with a cutting motion of a spatula, fluff the rice grains. To serve, toast the nori by waving it over an open flame until it turns brittle. Divide the rice, tuna and avocado between four bowls and crumble the nori over the top. Serve immediately.