Tuna Tartare with Sushi Rice, Avocado, Salmon Roe and Wasabi Mayonnaise

Tuna tartare, sushi rice, avocado, salmon roe and wasabi mayonnaise – a Japanese dish with an impressive combination of sophisticated ingredients and superb flavours. Try it once and you will be hooked forever! It is a luxurious dish but I don’t think you can wait for a special occasion to eat it. Enjoy it any time!

Make sure you get the freshest, best quality sashimi-grade tuna as the fish is not cooked in this recipe. Sashimi tuna is beautiful, especially otoro or chutoro which is the soft and fatty belly which melts in your mouth. Salmon roe adds a further touch of luxury to this dish. They are bright orange in colour and has a rich flavour. The sensation of the caviar roe bursting in the mouth as you chew it and the release of the intensely briny juice will delight your taste buds.

You may use salmon instead of tuna for this dish, and also add cooked prawns.

Tuna Tartare with Sushi Rice, Avocado, Salmon Roe and Wasabi Mayonnaise

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Serves: 2 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 250g fresh sashimi-grade tuna (preferably otoro or chutoro), sashimi quality, diced
• 320g cooked Japanese short grain rice at room temperature (from about 1 "go" or 180ml/150g of uncooked rice)
• 1 ripe avocado, peeled, stoned and diced
• 1 small Lebanese cucumber, peeled, seeded and diced (about 150-200g)
• 1 spring onion, finely sliced across
• 15g ginger, pureed
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1/2 spring onion, very finely sliced longitudinally, for garnishing
• 2 tbsp salmon roe

For the wasabi mayonnaise:

• 1 large egg yolk
• 1 tbsp rice vinegar
• 2 tsp soy sauce
• 2 tsp Dijon mustard
• 120ml vegetable oil
• 2 tsp wasabi paste

Instructions

1. For the wasabi mayonnaise, mix egg yolk, rice vinegar, soy sauce and mustard in a food processor. With the motor running, gradually add oil in a very slow steady stream until you get the desired mayonnaise consistency. Then add the wasabi paste, and blend thoroughly.
2. Mix all the ingredients in a bowl, except the salmon roe and the spring onion which is for garnishing. Season with salt to taste.
3. Divide the rice mixture between two plates. Top with the wasabi mayonnaise and salmon roe, and garnish with the finely sliced spring onion.