This recipe works best when the swordfish is super fresh (look out for shiny, slightly pink and almost translucent steaks).

Start by preparing the rice: take 1 cup of brown sushi rice and place in a pot with 2 cups of water. Bring to a boil, then simmer for about 12 minutes. Switch off the heat and let the rice rest till all the water has been absorbed. In a bowl mix together 2 tbsp rice vinegar with 1 tsp salt and 1 tsp sugar till dissolved. Transfer the rice to a bowl and stir in the rice vinegar using a flat spatula. Cover and set aside.

To make the sauce: in a small bowl mix together 2 tbs mayonnaise, 1 tsp ketchup, 1 tsp mirin, 2 tsp soy sauce, and ½ tsp wasabi powder (or prepared wasabi will do).

Heat 1 tsp rapeseed oil in a pan till quite hot, sprinkle black and white sesame seeds on both sides of 2 swordfish fillets. Sear the swordfish for about 1-2 minutes per side (depending on how rare you like your fish). Transfer to a cutting board and cut into slices across the grain. 

To serve: divide the rice between two bowls, place the swordfish slices overtop and add a large dollop of sauce on the side. Serve 2.

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