You've heard of K-pop; now here's our K-poke. Korean
flavours join the more traditional Japanese and Hawaiian, kimchi
adding a funky element while its pickling liquid ever so slightly
cures the fish.
400 gm (2 cups)brown rice5 cmpiece dried kombu350 gmsashimi-quality skinless tuna fillet, diced100 gmkimchi, coarsely chopped plus 1½ tbsp kimchi liquid1½ tbspsoy sauce1½ tbsprice vinegar1½ tbspsesame oil2 tsproasted sesame seeds, plus extra to serve2avocados, cut into thin wedgesThinly sliced spring onion, to serve
Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes. Remove from heat and stand covered for 10 minutes, then discard kombu and fluff up rice with a fork.
Combine tuna, kimchi and kimchi liquid, soy sauce, vinegar, sesame oil and sesame seeds in a bowl, toss to combine and stand to marinate lightly (10 minutes).
To serve, divide warm rice among serving bowls, top with tuna mixture and avocado, drizzle with any juices that remain from the tuna and scatter with spring onion and extra sesame seeds.