serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 360 g (2 cups) short-grain rice
- 4 spring onions, finely chopped
- 2 (about 350g) sashimi-grade tuna steaks, finely chopped
- 1 tbsp mirin
- 2 tsp Japanese salt-reduced soy sauce
- 800 ml hot strong green tea
- 2 nori sheets (see Note), shredded
- 2 tbsp toasted black sesame seeds
- Japanese pickles (see Note) and wasabi, to serve
Instructions
Wash rice and place in a rice cooker or large saucepan with 525 ml water. Cook according to instructions in rice cooker, or cover pan with a tight-fitting lid and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until cooked; small steam holes should appear on the surface of the rice.
Combine onions, tuna, mirin and soy. Divide rice among 4 bowls. Top with tuna mixture and gently pour over tea. Scatter with nori and sesame seeds, and serve with pickles and wasabi.
Note
• Nori (dried seaweed) are from selected supermarkets and Asian food shops.
• Japanese pickles are available from Japanese food shops.
As seen in Feast magazine, Issue 8, pg83.
Photography by Brett Stevens.
As seen in Feast magazine, Issue 8, pg83.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
