Hawaiian-style tuna poke bowl

Julienne one large carrot with a julienne peeler, slice two serrano peppers and put both in a jar.

Pour over a boiling mixture of one part water to one part rice vinegar with a sprinkle of salt, then refrigerate; they keep a long time.

Thaw the tuna block on a pan with a little water, then after about 30 minutes slice the packaging open and set it on a paper towel to remove excess water.

Cut the block into half inch wide strips and then across into cubes; any size works.

Mix 10 g sesame oil, 20 g soy sauce, 5 g sriracha and 5 g rice wine vinegar over a scale for the seasoning sauce.

Pour boiling water over the dry wakame to hydrate it almost instantly, then give it a rough chop.

In a shallow bowl combine the cubed tuna, the seaweed, an eighth of a sliced red onion, two sliced scallions and a sprinkle of black and white sesame seeds, drizzle over the seasoning and mix; rest a few minutes.

Add warm leftover rice to a bowl, sprinkle over rice seasoning for a crunchy layer, add the tuna and top with the spicy carrots and a serrano slice.