Tuna poke (Hawaiian raw tuna salad) recipe
 Have you tried poke yet? It's big in America! Honey brings a light sweetness to this salty soy sauce dressing, complementing the tuna. 250g/9oz sushi rice100g/3½oz dried wakame100g/3½oz dried hijiki 2 tsp soy sauce2 tsp toasted sesame oil2 tsp runny honey500g/1lb 2oz raw sashimi-grade fresh tuna, cut into 2.5cm/1in cubes1 sweet onion, thinly sliced4 spring onions, thinly sliced25g/1oz white sesame seeds25g/1oz black sesame seeds1 tsp dried chilli flakes (optional)2 tbsp roughly chopped coriander, to servesalt 250g/9oz sushi rice 100g/3½oz dried wakame 100g/3½oz dried hijiki 2 tsp soy sauce 2 tsp toasted sesame oil 2 tsp runny honey 500g/1lb 2oz raw sashimi-grade fresh tuna, cut into 2.5cm/1in cubes 1 sweet onion, thinly sliced 4 spring onions, thinly sliced 25g/1oz white sesame seeds 25g/1oz black sesame seeds 1 tsp dried chilli flakes (optional) 2 tbsp roughly chopped coriander, to serve salt Method Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes.In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing.Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Stir in both types of sesame seeds and the chilli flakes, if using. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve. Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes. Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes. In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing. Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Stir in both types of sesame seeds and the chilli flakes, if using. Stir in both types of sesame seeds and the chilli flakes, if using. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve.