Spicy Tuna on Rice
Creamy tuna and avocado mixed with white sesame seeds on sushi rice. Enjoy the different textures.
Photographed by TAKAHIRO IMASHIMIZU
Rice & Noodles
Calorie count is for full recipe.
- 650 g cooked rice (hot)
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1/4 tsp salt
- 50 g white sesame seed
- 250 g tuna (sashimi grade/lean)
- 1 avocado
- 100 g kimchee (store-bought)
- 1 clove garlic (large, grated)
- 1/2 tsp chili pepper
- 2 1/2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 10 cm naga-negi long onion
- 2 leaves red-tip leaf lettuce
- Gochujang, as needed
Toast the sesame seed in a frying pan until golden brown.
Place the hot rice in a handai sushi tub, add the sesame seed and [A] and mix together. Fan the rice to cool.
Prepare the spicy sauce. Coarsely chop up the kimchee and place in a bowl along with the other ingredients.
Cut the tuna into 1 cm sogi-giri pieces. Cut the avocado in half, remove the stone and peel. Cut into 12 equal pieces.
Marinate the tuna in the spicy sauce. Cut the negi in half and make a vertical incision to remove the pale green core. Cut the white portion into thin shreds and soak in ice water to crisp. Pat dry.
Tear the lettuce into large pieces and line the bowl. Add the lettuce and cover with tuna slices. Drizzle the sauce over the tuna and place the avocado on top. Garnish with shredded negi and serve with gochujang to taste.
[Handai] Round, steep-walled tub for preparing sushi rice.