Sushi with Seared Tuna

Ingredients

• 300 g ready sushi rice
• vinegar water (for shaping)
• 300 g fresh tuna fillet
• 1 tbsp peanut oil
• Salt
• 2 tsp wasabi
• 1 piece daikon radish
• 16 herb leaves (for garnish)

Instructions

1. 1.

   Divide the sushi rice into 16 portions and shape each portion into a nock (or elongated ball) with hands dampened in vinegar water. Slice the tuna fillet into 16 as flat and evenly sized slices. Heat peanut oil in a grill pan and quickly sear each tuna slice on one side, creating a striped pattern without overcooking to keep it moist.

2. 2.

   Spread a small amount of wasabi on one side of each seared tuna slice and place a rice nock on the wasabi-coated side, gently pressing down with the tip of your left thumb against the top of the rice nock to maintain its shape. Flip the nigiri sushi and reshape if necessary with two fingers. Repeat for the remaining tuna nigiri. Arrange on a plate.

3. 3.

   Clean, wash or peel the daikon radish and grate or cut into very fine strips. Place a few daikon strips on each nigiri sushi and arrange them on the herb leaves as garnish.