Tuna And Edamame Brown Rice Bowl With Chilli Soy Dressing | Donna Hay

Ingredients

• ½ cup (100g) brown rice
• ¾ cup (180ml) water
• ⅓ cup (50g) sesame seeds
• sea salt and cracked black pepper
• 1 x 300g tuna steak, trimmed
• 1 teaspoon extra virgin olive oil
• 1 avocado, cut into wedges
• 1 Lebanese cucumber, cut into matchsticks
• ½ cup (130g) frozen edamame beans, thawed
• 1 green onion (scallion), thinly sliced
• ½ cup coriander (cilantro) leaves
• 1 sheet nori (dried seaweed), shredded
• 2 tablespoons mirin (Japanese rice wine)
• 2 teaspoons soy sauce
• 1 long red chilli, seeded and finely chopped