Tuna K-poke recipe | Gourmet Traveller

Ingredients

• 400 gm brown rice (2 cups)
• 5 cm piece dried kombu
• 350 gm sashimi-quality skinless tuna fillet, diced
• 100 gm kimchi, coarsely chopped plus 1½ tbsp kimchi liquid
• 1½ tbsp soy sauce
• 1½ tbsp rice vinegar
• 1½ tbsp sesame oil
• 2 tsp roasted sesame seeds, plus extra to serve
• 2 avocados, cut into thin wedges
• Thinly sliced spring onion, to serve