Servings: 1
Ingredients
- 150 g rice
- 100 g sashimi-grade tuna
Toppings
- nori cut into thin strips, to taste
- 3 leaves shiso
- 1 egg yolk
- wasabi to taste
- white sesame seeds toasted, to taste
Procédé
Prepare the toppings
- Remove the stems from the shiso leaves, then slice them into thin strips.3 leaves shiso
Prepare the marinade
- Heat the mirin and sake until the alcohol evaporates.1 tablespoon mirin, 1 tablespoon sake
- Remove from the heat and let cool completely.
- Add the soy sauce and ginger, then stir to combine.2 tablespoons soy sauce, 1 teaspoon ginger
Marinate the tuna
- Place the tuna and marinade in a freezer bag, then gently massage to coat.100 g sashimi-grade tuna
- Refrigerate for 20 minutes to marinate.
Assemble the bowl
- Spoon the rice into a bowl.150 g rice
- Scatter the nori over the rice, then arrange the marinated tuna on top.nori
- Top with the shiso, egg yolk, and wasabi, then sprinkle with sesame seeds.1 egg yolk, wasabi, white sesame seeds
Notes
- The tuna needs 20 minutes to marinate in the refrigerator (not included in the total time).
- For the best texture, use cooked Japanese rice that is still slightly warm.
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