Chopped Tuna Sashimi Bowl

Recipe Chopped Tuna Sashimi Bowl


Lay okras on a cutting board, sprinkle salt and rub by rolling them back and forth against the cutting board with your palm. Wash with water and wipe moisture off. Remove stems and slice into thin rounds.

Wash rice and drain in a sieve. Let stand for 30 minutes. Wipe konbu kelp with a well-wrung damp cloth to clean. Tranfer rice to rice cooker and put kelp on top. Pour water up to the machine’s standard measure for cooking sushi rice and start cooking.

Finely chop raw tuna with a knife. Add 1/3-1/2 of the and mix. Let it chill in the refrigerator.

Lightly pass to-and-fro sheet of nori seaweed over the cooking stove to toast both sides. Be careful not to burn them. Then shred.

Wipe the handai (large wooden sushi bowl) with a well-wrung damp cloth. Then transfer cooked rice to the handai. Remove kelp. Pour sweetened vinegar over rice and mix with a flat wooden spoon in a quick slicing motion.

Let rice cool to body temperature. Add 1.5 tablespoons of white sesame seeds and mix together. Place rice in a bowl.

Scatter okra rounds, shredded nori, and minced scallions over the rice. Mound chopped tuna over it. Sprinkle the rest of white sesame seeds. If you like, pour the over it right before serving and garnish with wasabi (Japanese horseraddish) paste.

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