Recipe Detail Page

1 Chop tuna into small ¼-inch (5-mm) dice. Cut away any sinew, scraping it off with a spoon. Store in the refrigerator until you are ready to compose the dish.

2 Slice chilli thinly. Rinse in water to help remove some of the seeds. Dry on a tray lined with a paper towel. Peel cucumber, quarter and remove seeds using a small knife. Cut into small squares, ¼ inch (5 mm) each. You need about 1½ cups (375 mL).

3 Cut the avocado in half and twist open. Remove the pit and scoop avocado meat from the peel with a large spoon. Slice the avocado thinly. Pick clusters of leaves from the bunch of cilantro, a little bit of stem is ok.

4 Mix tuna, chopped cucumber, sliced chilli, soy sauce and salt to taste. Do not add too much salt as scallion dressing is already well seasoned. Add lime juice to taste.

5 For each serving, loosely pile ⅓ cup (80 mL) tuna in the center of a small shallow bowl or rimmed plate. Drizzle 2 tbsp (30 mL) Scallion Ginger Dressing over the tuna and drizzle a little on the plate. Add about 4 avocado slices to the plate. Sprinkle over cilantro leaves. Sprinkle with 2 tbsp (30 mL) Puffed Rice to finish. Serve immediately. 

1 Grate ginger on the small side of a box grater or microplane. Spread ginger on a board, sprinkle with salt and with your knife almost flat to the cutting board, work the mixture back and forward until it becomes pasty. 

2 Combine green onions with ginger in a heatproof bowl. 

3 Warm oil on medium-high heat in a small skillet until it has just started to smoke. 

4 Pour oil slowly over scallion-ginger mix, being careful as it may splatter, and stir to incorporate. Cool until room temperature. 

5 Add soy sauce, chilli, salt to taste and lime zest. Adjust seasoning, adding salt as needed. 

6 Store in the fridge until needed. It keeps for 2 weeks.

1 Bring water to a boil. Add rice and salt. Simmer for 12 to 15 minutes until fully cooked but not mushy. Strain through a colander, and rinse quickly with cold water. 

2 Preheat the oven to 250°F (120°C). 

3 Spread the rice out in a thin layer on a parchment- lined tray and bake for 2 hours, stirring once, until rice is completely dry. Place rice in a storage container and cover with a damp paper towel. Cover with a lid and leave to sit at room temperature for 2 hours. 

4 Heat 1 inch (2.5 cm) vegetable oil to 400°F (200°C) in a pot. Line a baking sheet with 2.layers of paper towel. 

5 Fry rice in the oil for 3 to 5 seconds. Fry in batches if necessary. Rice should puff up almost instantly. Use a slotted spoon or a mesh skimmer to scoop the rice out of the oil. Lay out on tray and season lightly with salt.