Tuna, Avocado, and Brown Rice Salad

INGREDIENTS:
● 400g (2 cups) brown rice
● 10g dried wakame, thinly sliced
● 300g diced fresh tuna
● 150g podded frozen edamame, defrosted
● 1 Lebanese cucumber, halved lengthways and sliced
● 2 spring onions, thinly sliced
● 2 avocado, halved and thinly sliced
● Roasted sesame seeds, to serve

MATCHA-GINGER DRESSING:
● 1 tsp matcha
● 70 ml vegetable oil
● 1½ tbsp brown rice vinegar
● 2½ tsp tbsp tamari
● 1⁄2 tsp finely grated ginger

METHOD:
1. Bring rice, wakame, 1 tsp salt, and 1.25 litres of water to a boil in a saucepan, then reduce heat to low-medium, cover with a tight-fitting lid and cook until rice is tender (35-40 minutes). Remove from heat and stand covered for 10 minutes to steam.

2. Meanwhile, for the matcha-ginger dressing, whisk matcha and 1 tbsp hot water in a bowl until smooth, add remaining ingredients and whisk to combine.

3. Divide rice among serving bowls. Combine tuna, edamame, cucumber, and spring onion in a bowl, drizzle with a little matcha dressing to taste, and toss to combine. Divide among bowls, then top each with half a sliced avocado. Drizzle with extra matcha dressing, scatter with sesame seeds, and serve.