Tekkadon

Ingredients

• 10 oz sashimi-grade tuna, sliced into 1/4-inch slabs
• 2 cups cooked Japanese short-grain rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 3 tbsp soy sauce
• 1 tsp wasabi
• toasted nori strips
• 1 tsp toasted sesame seeds
• pickled ginger, to serve

Before you cook

• Slice the tuna against the grain into even slabs.
• Mix the rice vinegar, sugar and salt together until the sugar dissolves.

Steps

1. Spread the warm cooked rice in a wide, shallow bowl.
2. Drizzle the vinegar mixture evenly over the rice.
3. Fold the vinegar through the rice with a flat spatula, fanning it to cool slightly.
4. Divide the seasoned rice between two serving bowls.
5. Arrange the sliced tuna over the rice in overlapping rows.
6. Tuck a few nori strips between the tuna slices.
7. Sprinkle the sesame seeds over the top.
8. Place a small dab of wasabi on the side of each bowl.
9. Drizzle the soy sauce over the tuna just before serving.
10. Serve with pickled ginger alongside.