Kimchi Tuna Sashimi Bowls

Cook time 20 minutes
Servings 4


400g sashimi tuna, cut into 1 cm cubes

2 tbsp kimchi, finely chopped

1 tsp black vinegar

1 tsp soy sauce

1 tsp caster sugar

¼ tsp sesame oil

4 very fresh egg yolks

2 spring onions, white and light green part finely chopped, dark green leaves julienned

Sesame seeds, to garnish

Steamed long grain or jasmine rice to serve.

Kimchi Tuna Sashimi Bowls


Combine the kimchi, vinegar, soy, sugar and sesame oil in a bowl. Add the sashimi and fold together with the finely chopped spring onion.

Serve tuna on top of warm rice. Make an indent in the centre and add yolk garnish with sesame seeds and spring onions.