Put the rice in a pan, add water, wash the rice and drain the water again. Repeat this four times, until the water stays almost clear during washing. Drain the rice then in a colander and leave it to dry for 30 minutes.
Put the rice into a big pan and add cold water until the rice is covered. Keep a 1:1 ratio of water to rice (1 cup rice = 1 cup water). Bring to boil, put the lid over and let it cook on low heat for 15 minutes. Then turn off the heat and leave the rice in the pan with the lid on for another 15 minutes.
Meanwhile mix the soy sauce, mirin and sake in a bowl into a well-mixed marinade. Cut the tuna in sashimi slices of about 1 cm thick and set aside.
Put the rice in a bowl. Cut the nori sheet in thin slices and divide them over the rice. Now dip the sashimi tuna very briefly into the marinade – between 30 seconds to 1 minute.
Heat a pan over medium heat and roast the sesame seeds in a few minutes golden brown.
Dress the tuna on the bowl of rice. Put the sesame seeds and spring onions on top and serve straight away.
- 1 cup rice
- 3 tbs soy sauce
- 1 tbs mirin
- 1 tbs sake
- 120 g albacore tuna
- ½ sheet of nori
- 1 tbs white sesame seeds
- ½ spring onion, chopped fine