Sashimi from Tuna with Tea Rice

Ingredients

• 300 g sushi rice
• 300 ml water
• 150 freshly brewed green tea
• 1 piece kombu seaweed (about 8 x 8 cm)
• 3 tbsp Rice vinegar
• 1 tsp salt
• 1 tsp sugar
• 1 sheet nori seaweed
• 1 Spring onion
• 350 g very fresh tuna fillet
• 1 tsp black sesame seeds

Instructions

1. 1.

   Wash the rice thoroughly under running water in a sieve until the water runs clear. Combine rice, water and 100 ml green tea with the kombu in a pot over high heat to bring to a boil, then cover and let simmer on low heat for about 10 minutes. Do not lift the lid during this time! Remove the pot from the heat and allow the rice to steam uncovered for 5-10 minutes.

2. 2.

   Heat the rice vinegar and mix with 50 ml green tea, salt, and sugar. Pour the mixture over the rice in a bowl while gently stirring. Fan the rice with a fan to cool slightly and give it a shiny finish. Slice the nori sheet into very thin strips. Trim the spring onion and cut diagonally into fine slices or rings.

3. 3.

   Slice the tuna fillet into 12 pieces about 1 cm thick. Divide the rice among four small bowls, arrange three fish slices on top of each bowl decoratively, sprinkle with sesame seeds, and garnish with nori strips and spring onion slices.