Cook the rice according to the instructions on the packaging. Let it cool of until lukewarm or cold
Cut the tuna into bite sized cubes
Mix the tuna with a little bit of sesame oil, a dash of ponzu, piment d’espelette, sesame seeds and chopped spring onion. Put this back in the fridge and let it marinate while you prepare the rest
Cut the red onion into thin slices. Put them in a small bowl. Mix 1/2 water, 1/2 lime juice and fine granulated sugar. Pour this over the onions and let this pickle while you prepare the veggies
Cut the cucumber, bell pepper, radish and avocado
Make the dressing by mixing 1/2 soy sauce, 1/4 rice vinegar and 1/4 sesame oil. Mix this and add grated ginger, piment d’espelette, sesame seeds and some lime juice to taste
