Ceviche Rice Bowl

Cut the tuna block into cubes of about 1cm. First cut it lengthwise into 4 pieces, then cut across. The cuts don't need to be neat — a rough sawing motion is fine. If you are using trimmed offcuts, cut them further into bite-sized pieces.

Put the cut tuna in a bowl.

Trim the ends off the cucumber, cut it in half crosswise, then stand it up and slice it diagonally at an angle into thin slices. Don't slice them too thin.

Add 1/2 teaspoon salt and 1 teaspoon minced garlic to the tuna in the bowl. Letting the garlic come through is the key — it whets your appetite and makes the dish taste better.

Add 2 tablespoons vinegar and 5 tablespoons lemon juice. Using both vinegar and lemon juice gives a well-balanced acidity that isn't too sour, combined with the aroma of lemon.

Mix everything together well.

Add the sliced cucumber to the bowl and mix. You can add all of it, or adjust the amount to your mood that day. Set some aside to place on top as a salad later.

Add 1 teaspoon sugar and 1 teaspoon soy sauce — the same amount — to about 2 rice bowls' worth of rice and mix to make sweet soy-flavored rice. With white rice, it will take on the color of the soy sauce.

Arrange the ceviche on top of the seasoned rice however you like, and pour over all the remaining marinade. Finish with a few grinds of black pepper.

Finish by scattering Korean seaweed on top. The added saltiness deepens the flavor and brings out the tangy, refreshing taste even more.