Zubereitung

1. 1

   Rinse the rice in a bowl of cold water and pour off the cloudy water. Repeat three or four times until it runs nearly clear — this washes away loose starch and keeps the grains separate.

2. 2

   Bring the rice and water to a boil, then cover and cook on the lowest heat for 12 minutes. Slide the pot off the heat and let it stand, lid on, for another 10 minutes. Resist lifting the lid.

3. 3

   Stir the rice vinegar, sugar and salt together until dissolved, then fold the mixture through the warm rice with a wooden spoon, using slicing motions rather than stirring — stirring turns it gluey.

4. 4

   Drain the tuna well and flake it with a fork. Mix with the mayonnaise, sriracha, soy sauce and sesame oil until the flakes glow evenly orange.

5. 5

   Cut the cucumber into fine matchsticks, slice the spring onions into thin rings and snip the nori into narrow strips with scissors.

6. 6

   Divide the rice between four bowls, spoon the tuna into the centre and arrange the cucumber, spring onion, nori and sesame in sections around it. Mix it all up at the table.