One of our own!
(you can adjust this)
Cook rice in a large saucepan of boiling salted water until tender (15-20 minutes). Drain well.
Meanwhile, whisk all of the dressing ingredients together in a bowl.
Heat a frying pan over a high heat, and briefly sear the tuna on each side (30secs - 1min), then plunge into a bowl of ice cold water to stop it cooking, then pat them dry and thinly slice.
Once everything is ready, pour most of your sauce into the rice and mix. Next, construct your poke bowl. Place the rice in the bowl first, then arrange the tuna vegetables around the bowl. Top with the spring onions, sprout shoots, nori and sesame seeds, then drizzle over the remaining dressing. Serve with Japanese or sriracha mayo and a lime wedge.
