• Cucumber slices
  • Picked ginger (shouga) strips
  • Soy sauce
  • 3 pinches of fine salt
  • 1/2 tablespoon of caster sugar
  • 500g of very fresh red tuna fillets (from the underbelly or dorsal region)
  • 30g of wasabi
  • 2 tablespoons of rice vinegar
  • 200g of Japanese-style rice


  • Wash and drain the Japanese-style rice, then place in 30cl of water in a pot.
    Bring to a boil.
  • Cover and cook over low heat for 30 minutes.
  • Once done, remove the lid from the pot.
  • Now cover with a clean, wetted tea towel. Let stand for 30 minutes.
  • Mix the rice vinegar, caster sugar and salt in a small bowl.
  • Once the sugar has properly dissolved, add the rice to the mix.
  • Place the tuna fillet(s) on a cutting board.
  • Remove any skin and bones using a knife.
  • Cut the tuna into 6 x 2.5 x 0.8cm rectangles, inasmuch as possible.
  • Place in the fridge to chill.
  • Using your hands, make 5 x 2cm long balls with the rice.
  • Daub a pinch of wasabi on one side of the slices of tuna.
    Place the slice of tuna, wasabi-side up, on the rice balls.
  • Repeat for all of the tuna slices.
  • Serve alongside the cucumber, pickled ginger and soy sauce.

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