- Create the poke: dice the tuna, removing any sinew. Toss into a bowl with the sesame seeds, sesame oil, rice wine vinegar and a little honey. Cover and refrigerate until required.
- Mix together the ingredients for the Ponzu sauce, set aside.
- Pile the cooked rice into a serving dish and fork the white part of the spring onion and cucumber into the rice. Arrange the diced tuna on top and garnish the green part of the spring onion and chilli
- Spoon some of the ponzu sauce over the top and garnish with a general handful of the coriander leaves. Hand the remaining ponzu separately along with a sprinkling of togarashi to serve.
Some of these recipes suggest using raw seafood. This has to be treated to be eaten raw and this entails freezing the fish to be held at -18 for 24 hours. For the best quality it is ideal to seek out top quality frozen product or go on-line – there are lots of companies that prepare fish for raw eating and is the very best option. It is possible to prepare best quality fish and freeze it yourself but unless done carefully the end resulting fish can be disappointing.