600 g sashimi-quality tuna, diced
6 spring onions, thinly sliced
20 g toasted sesame seeds
6 garlic clove, finely grated on a microplane
140 g gochujang
14 g gochugaru
90 ml rice wine vinegar
60 ml honey
Kadoya toasted sesame oil, to taste
14 ml soy sauce
Puffed Wild Rice:
100 g wild rice
1 punnet jasmine flowers
2 pots baby red radish
2 pots baby green radish
1 bunch red radish, shaved paper thin on a mandoline slicer
EVO oil, to taste
Sea salt, to taste
Mix all the sauce ingredients in a bowl and chill in refrigerator for at least 1 hour.
Mix the Yellowfin tuna, spring onion, sesame and gochujang together in a large mixing bowl.
With a spatula, gently stir to combine.
Puffed wild rice:
Heat oil in a deep saucepan to 200C.
Add rice and deep-fry until puffed.
Remove with a metal sieve and drain on paper towels.
Spoon the Yellowfin tuna mixture onto a serving plate.
Sprinkle with the puffed rice.
Lightly dress the sliced radish with the EVO oil and sea salt.
Garnish with the sliced radish, baby radish and jasmine flowers.