By, Jordan Sclare
1 min read
Salmon can be used instead of the tuna, and combines well with the Asian fruit. You can source sashimi quality sushi from Sam Stoller & Son (call ahead and order in advance 020 8458 1429) or from Atariya www.atariya.co.uk
Serves: 4
Ingredients
● 370g Japanese sushi rice
● 400g raw sashimi-grade tuna
● 40g of spring onion, thinly sliced
● A nashi pear, peeled
● 40g pineapple or apple, peeled
● 2 pinches of coriander leaves
● 1 tsp sesame oil
● 35ml soy sauce
● ½ tsp sea salt
● 1 tsp sesame seeds
Method
● Rinse the rice in a sieve until the water runs clear.
● Transfer to a medium saucepan and cover with 700ml of water.
● Bring to the boil then reduce the heat to low and cover and cook for 20 mins.
● The rice should be tender and water should be absorbed.
● Cool down rice until cool enough to handle, it should not be served hot.
● Cut the tuna into 2cm squares.
● Wash and chop the spring onion.
● Dice peeled fruit into ½ cm cubes.
● Chop the coriander.
● Place the rice in the bottom of the serving bowls.
● Mix together in a separate bowl the soy sauce, sesame oil, tuna, sea salt and sesame seeds.
● Leave to marinade for 10 minutes.
● Place the marinated fish on top of the rice.
● Serve garnished with the spring onion, coriander, pear and apple or pineapple.