300 g sashimi tuna
2 bowls of cooked rice, about one cup of rice each
2 tbsp sake
1 tbsp mirin
3 tbsp soy sauce
Toppings and Garnish
½ sheet of yakinori (roasted seaweed), cut into 3cm (1¼”) long thin strips
1 tsp white sesame seeds
2 tbsp shallots (scallions) finely chopped
some sliced avocado (optional)
Wasabi (Japanese horseradish, optional)
If sashimi tuna is not sliced, slice it to 7mm thick. You can find how to slice sashimi in my post, Sashimi (Sliced Raw Fish).
Add sake and mirin to a pot and bring it to a boil. Boil for 10 seconds or so to let the alcohol evaporate.
Turn the heat off, add soy sauce and let the marinade cool down to room temperature. Add a few drops of sesame oil if using.
Add sliced tuna to the pot and marinate for about 10-15 minutes.
Take a tablespoon of marinade and scatter over the rice in a bowl.
Scatter half of the yakinori strips over the rice in a bowl, then cover the surface of the rice and yakinori with half of the marinated tuna pieces.
Sprinkle half of sesame seeds and shallots over the tuna with a small amount of wasabi paste in the centre if using.
Repeat steps 5 – 7 for the second bowl.