Spicy tuna rice bowl with pickled beetroot

Method

1. For the fish:

2. Combine the mayonnaise, crème fraîche, hot sauce, lemon juice and sesame oil in a medium sized mixing bowl and whisk to combine.

3. Add the drained tuna to the bowl and fold through the mixture. Add the finely sliced whites of the scallion to the mix. Reserve the greens of the onion to garnish the rice bowls. Taste and season with sea salt. Set Aside.

4. In a small dry pan toast the sesame seeds. Set aside to cool.

5. For the pickled beetroot:

6. Top, tail and peel the outer skin from the beetroot. (Wear gloves to avoid staining your fingers) Finely slice the beetroot into discs, use a mandolin. You can also use a box grater or a food processor.

7. In a medium sized pot add the coriander seeds and black pepper and toast on a medium high heat for one minute until fragrant.

8. Add the apple cider vinegar and water to the pan followed by the caster sugar and mix well to dissolve.

9. Add the beetroot and bring to the boil before reducing the heat and simmer until the beetroot is cooked for approximately 5 minutes.

10. Allow to cool before placing in a sterile jar. These pickled beetroots will keep for weeks in the fridge.

11. For the rice:

12. Place the sushi rice in a bowl and cover with cold water. Stir the rice using clean hands. This process of washing the rice is to remove the excess starch. Drain the rice in a sieve or colander and repeat this process five times until the water runs clear and is no longer white and starchy.

13. Place in a clean bowl and cover with cold water allow to sit for 30 minutes to soak.

14. Drain the rice and add to a heavy based medium sized pot and add 450ml water and kombu. Place a tight-fitting lid on the pot and bring to the boil for 3 minutes before reducing the heat to the lowest setting you have for 20 minutes.

15. Whilst the rice is cooking in a small pot add the salt, caster sugar and rice vinegar. On a low heat stir to dissolve the sugar and salt.

16. When the rice is cooked transfer to a large bowl and add the rice vinegar and mix well. I use a flexible spatula to avoid breaking up the grains of rice.

17. Serve hot or cold with some of the spicy tuna and pickled beets and a scattering of toasted sesame seeds and the greens of the scallions.