Korean flavours join the more traditional Japanese and Hawaiian, kimchi adding a funky element while its pickling liquid ever so slightly cures the fish
400g brown rice
5cm piece dried kombu
350gm sashimi-quality skinless tuna fillet, diced
100g kimchi, coarsely chopped plus 1 ½ tbsp kimchi liquid
1 ½ tbsp soy sauce
1 ½ tbsp rice vinegar
1 ½ tbsp sesame oil
2 tsp roasted sesame seeds, plus extra to serve
2 avocados, cut into thin wedges
Thinly 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 mins. Remove from heat and stand covered for 10 mins, 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 mins.
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.