Tuna Tartare in Sushi Cups

Ingredients

• 125 g sushi rice
• 1.5 tbsp rice vinegar
• 0.5 tbsp mirin
• 1 tsp sugar
• Salt
• 100 g daikon (1 piece)
• 300 g very fresh tuna fillet
• 2 Spring Onions
• 1 small green fresh chili pepper
• 0.5 lime
• 1 tsp Sesame oil
• 1 tsp soy sauce (more if desired)
• Pepper
• 1 Avocado
• 6 stems cilantro
• 3 nori sheets
• 1 tsp wasabi paste
• pickled ginger (optional)

Instructions

1. 1.

   Rinse sushi rice in a sieve until the water runs clear, then let it drain for about 20 minutes. Bring 250 ml of water to a boil with the rice in a pot.

2. 2.

   Cook uncovered for 2 minutes, then cover and let stand on a turned-off burner for 20 minutes. Remove from heat, lift the lid, place a kitchen towel over the pot, and let rest for 10 minutes.

3. 3.

   Warm vinegar, mirin, sugar, and 1 tsp salt in a small saucepan just before boiling, stirring until dissolved. Transfer rice to a bowl, spread slightly to cool faster, pour the vinaigrette over it, and let sit at room temperature for about 30 minutes.

4. 4.

   Meanwhile, wash, dry, and peel daikon with a paring knife. Slice into very thin strips using a vegetable peeler or slicer. Place in a sieve, sprinkle with salt, and drain.

5. 5.

   Rinse tuna, pat dry with paper towels, and dice finely.

6. 6.

   Trim spring onions, wash, and slice into fine rings. Clean the chili pepper, deseed, wash, and finely chop. Squeeze half a lime.

7. 7.

   Combine tuna, spring onions, chili, sesame oil, 1 tsp soy sauce, and 1 tbsp lime juice in a bowl. Season with salt and pepper.

8. 8.

   Halve the avocado, remove the pit, and loosen the flesh from the skin with a thin knife (or peel if preferred). Slice halves into thin rounds and drizzle with remaining lime juice. Rinse cilantro and shake dry.

9. 9.

   Cut nori sheets crosswise in half.

10. 10.

    With damp hands, form six ping‑ball sized rice balls. Place half a nori sheet on your palm, put one rice ball in the center, and spread a little wasabi paste over it.

11. 11.

    Add about 2 tbsp tuna tartare, 2–3 avocado slices, and a sprig of cilantro. Fold the sheet into a cup shape, pressing the rice slightly flat.

12. 12.

    Insert a few daikon strips into each cup. Repeat with the remaining ingredients to make five more cups and arrange on a plate. Serve with pickled ginger and soy sauce as desired.