Mediterranean-style Sushi
Ingredients
- 300 gWhite rice (rinsed)
- 250 gTuna (thinly sliced)
- 45 mlRice vinegar
- 15 gWhite sugar
- 5 gGray sea salt
- 1 pcRound tomato (finely diced)
- 10 pcBlack olive (minced)
- 5 pcBasil (chiffonade)
- 1 tbspExtra virgin olive oil
- 1 tspwasabi
Method
Glossy seasoned rice topped with fresh tuna, enhanced by a brunoise of tomatoes and black olives in olive oil. The acidity of rice vinegar and the scent of fresh basil bridge the gap between Asia and Provence.
- 1
Wash the white rice in several changes of water until the water runs perfectly clear. Drain and let rest for 15 minutes before cooking with an equal volume of water.
- 2
Heat the rice vinegar with sugar and salt without boiling. Pour over the warm rice and mix gently with a spatula to avoid crushing the grains. The rice should be glossy.
- 3
Skin the tomato, remove seeds, and cut the flesh into a fine brunoise. Mince the black olives and basil. Mix with extra virgin olive oil.
- 4
Slice the tuna into 5mm thick strips with a clean motion. The flesh should be firm and offer no resistance under the knife blade.
- 5
Form small rice balls with damp hands. Add a touch of wasabi, a slice of tuna, then a small spoonful of the tomato-olive mixture on top.
Frequently asked questions
How do you get this dish right?
- The rice should be lukewarm when shaping; if it's too cold, it loses its elasticity.
- Dip your fingers in a water-vinegar mixture to prevent the rice from sticking to your hands.
- Use a sharp, long-bladed knife to avoid tearing the tuna fibers.
How long does this dish keep?
Consume immediately. Raw fish and seasoned rice do not hold up well in the refrigerator as it hardens the grains.
