Tekkadon, Soy-Glazed Raw Tuna over Vinegared Sushi Rice

What you need

• 300 g (1 1/2 cups) Japanese short-grain rice
• 300 ml (1 1/4 cups) cold water
• 5 g kombu, dried kelp, a small piece
• 65 ml (4 1/2 tbsp) sake, 1 tbsp for the rice, the rest for the marinade
• 2 tbsp rice vinegar, unseasoned
• 1/2 tsp sugar
• 1 tsp salt
• 50 ml (3 1/2 tbsp) mirin
• 50 ml (3 1/2 tbsp) soy sauce, Japanese dark soy (koikuchi)
• 200 g (7 oz) sashimi-grade tuna, lean red akami, kept very cold
• 0.5 sheet nori, cut into thin strips
• 4 shiso leaves, thinly sliced, optional
• 2 tbsp green onions, finely chopped
• 2 tsp wasabi paste

Method

Restated from the original video

1. 1

   Wash the rice in a sieve set in a bowl of cold water, swishing and changing the water three times until it is only slightly cloudy.

2. 2

   Put the rice in a rice cooker or heavy pot with the water and the kombu and leave to soak for 30 min. Stir in 1 tbsp of the sake and cook the rice.

3. 3

   Stir the rice vinegar, sugar and salt in a small bowl until dissolved.

4. 4

   For the marinade, boil the mirin and the remaining 50 ml (3 1/2 tbsp) sake in a small pan for 1 min. Take off the heat, add the soy sauce and cool completely.

5. 5

   Cut the tuna against the grain into slices about 1 cm (1/2 in) thick.

6. 6

   Lay the tuna in a shallow dish in a single layer, pour over the cold marinade, press plastic wrap onto the surface and refrigerate for 5-30 min.

7. 7

   When the rice is done, discard the kombu. Turn the hot rice into a wide bowl, sprinkle over the vinegar mixture and fold it in with a paddle, cutting through rather than mashing, until glossy. Let it cool to body temperature.

8. 8

   Divide the rice between two bowls and scatter the nori over it.

9. 9

   Lift the tuna from the marinade and arrange the slices over the rice in an overlapping fan. Spoon about 1/2 tbsp of the marinade over each bowl.

10. 10

    Top with the shiso, green onions and a dab of wasabi and serve right away. Raw tuna must be sashimi grade, kept chilled until the last moment and eaten the same day.

Imported from sudachirecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.