Boil the venus rice and the nori seaweed with plenty of salted water, when it is cooked, whisk it with a mixer until you obtain a smooth cream, then adjust the flavour with soy sauce.
Heat the soy sauce up to 50 degrees.
In a very hot non-stick pan, brown the tuna, that you have drizzled with oil, until it is golden on the sides, dip it in the warm soya sauce, and leave it to cool.
Drain the tuna, dry it well, spread it with the wasabi and lay on top of it very thin slices of avocado alternated with ham.
Plate the Japanese seaweed salad, the tuna fillet with the ham rainbow, the avocado, and the venus rice sauce.
Prosciutto Cotto
