0 Tip: Make sure tuna is thawed before cooking. 1 Cook Sticky Rice- Rinse sticky rice well under cold running water in a fine mesh sieve. - Add rice to a small pot with 1 ¼ cup salted water. - Bring to a boil, reduce heat and cover with a lid, leaving enough room for steam to escape. - Cook for 15–18 minutes or until grains are tender.2 Prepare Green Beans- Bring 1 ½ litres salted water to a boil in a separate pot. - Wash green beans and trim ends. - When water boils, cook beans for 2–3 minutes, or until tender and bright green. - Drain green beans and rinse with cold water immediately.3 Finish Green Bean Gomae- Wash, zest, and cut lemon in half. - In a large mixing bowl, whisk together tahini, honey, garlic, lemon zest, and half of the lemon juice. - Add toasted sesame seeds and stir. - Add drained green beans to bowl and mix well. - Season to taste with salt.4 Prepare Wasabi - In a small bowl, add wasabi powder with 1 tsp. cold water. - Mix until a soft ball forms. 5 Cook Tuna- Place skillet over medium-high heat. - Drain tuna and pat dry with paper towel. - Lightly season with salt and pepper.- Add 1 tbsp. oil to hot skillet. - Sear tuna for 30 seconds each side. Remove from skillet immediately.6 Finish + Serve- Stir seasoned rice vinegar into sticky rice. - Divide rice onto plates and garnish with furikake. - Place green beans on plates.- Cut remaining lemon into wedges and serve with green beans. - Cut tuna across the grain into ½ inch slices. - Add tuna to plate with a portion of wasabi and a drizzle of maple soy. - Enjoy!