1. Cook your rice to cooking
instructions, once cooked, drain and drizzle over sesame oil and a little rice
wine vinegar and leave to one side.
the sesame seeds, salt and pepper on a plate and mix to combine. Roll the
tuna first in soy sauce and then the mixture to coat all sides. Heat the
oil in a medium frying pan over high heat. Add the tuna and cook for 30
seconds on each side or until the sesame seeds are just golden. Remove
from the heat and thinly slice. Set aside.
- To make
the dressing mix the ponzu and togarashi shichimi
4. Arrange the bowl in sections,
your rice, then the tuna, then any topping you wish, followed by the ponzu