My version of Chirashizushi

What to do with a nice piece of tuna at sashimi grade?

I love rice bowl and here is a take on it

Ingredients for 2

2 cups of japanese short grain rice

2.5 cups of water

400 gr of tuna at sashimi grade

2tbsp of Soya sauce

4 tbsp of Mirin

2 tbsp of Sake

roasted sesame seeds

2 tbsp of Mayonnaise (I use the japanese one)

1/2 tbsp of Sriracha sauce

1/2 tbsp of chili oil (sesame oil based)

Asian spring onion

2 eggs

some Ikura (Salmon eggs) if you like

Shichimi Togarashi

 

Onsen Tamago

First of all lets prepare the eggs.

Onsen Tamago are eggs that remain soft.

For this purpose put a small pan with water to boil.

When boiling add cautiously the 2 eggs and after 30 seconds (the water must still be boiling) put the pan aside for 30 minutes.

The eggs will continue to slowly cook

Rice

Was the rice thouroghly until the water is clean. Then add to a pan with the water (I use 1.25 cups water per cup of rice) and bring to boil. I prefer heavy pans like Creusets with the lid.

When it boils, put the heat down to medium and keep cooking with the lid. Cook accordingly to the instructions on the package, in my case roughly 18 min. Then take the lid off and let cool down a bit

Marinated Tuna

Cut 200 grs of the tuna in small cubes and marinate with the soya sauce, the mirin and the sake and the sesame seeds.

Spicy tuna

Cut the remaining 200 grs in small cubes, almost like a tartar.

Add the mix of Mayonnaise, Sri Racha and Chili oil. Add some spring onion stalks cut thinly and mix well.

 

Now that the rice has cool down, take 2 bowl and fill the bottom with it.

arrange on top the 2 tuna mixes and the Ikura.

At the end crack open gently one end of the eggs and let the egg slowly slip out on the fish bowl.

You now can add some shichimi togarashi on the top and you are ready for a delicious meal!

Enjoy

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