1. Combine the rice with the vineagar, the sugar & the salt. Let it rest a few miuntes.
2. Roast the caméline seeds in a dry pan for 5-6 min over low-medium heat.
3. In a preparation bowl, combine the tuna with the mayonnaise, the chopped coriander, the caméline oil & the caméline roasted seeds.
4. In 2 serving bowls, layer the rice, the tuna, the Fresh Attitude spinach leaves and the other vegetables.
5. Drizzle with soy sauce & sriracha sauce, to taste. Serve with a lime wedge.