Donal Skehan served up tuna poke with sushi rice on Saturday Kitchen.

The ingredients are: 250g sushi rice, 100g dried wakame, 100g dried hijiki, 2 tsp soy sauce, 2 tsp toasted sesame oil, 2 tsp runny honey, 500g raw sashimi-grade tuna, cut into 2.5cm cubes, 1 sweet onion, thinly sliced, 4 spring onions, thinly sliced, 25g white sesame seeds, 25g black sesame seeds, 1 tsp dried chilli flakes (optional), 2 tbsp roughly chopped coriander, to serve and salt.