Tuna negiri is a simple dish which is easy to eat and has a clean finish to it. It is excellent as an entrée or can be reduced in size and served as a side dish.
Tuna negiri In a mixing bowl combine minced tuna, sesame oil, soy sauce and black sesame seeds, stir gently until fully integrated.
Set aside in the refrigerator and allow to cool.
Sushi rice Over low heat mix rice vinegar, sugar and salt in a small pot until all the sugar dissolves.
Cook the Japanese sushi then transfer the cooked rice into a large bowl, slowly pour the rice vinegar mix over the rice while carefully folding the mixture into the rice using a wooden spatula.
To assemble Scoop 1 cup of sushi rice into a deep bowl, shape the sides so a perfect mound forms then sprinkle shredded dried seaweed on top of the rice.
Heap the tuna negiri onto a serving spoon, shape it to follow the curvature of the spoon then carefully push the negiri on top of the rice.
Garnish with panko and scallions and serve with soy sauce and wasabi.
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Nicholas Lin is a partner (Marketing) at Async Minds and is also a cookbook author.