Finely chopped tuna on rice

Neil Perry

Time:: < 30 mins
Difficulty:: Easy

A quick tuna salad with lively Asian flavours.

Photo: William Meppem

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Ingredients

600g hot cooked rice (short-grain sushi rice is best)
300g raw sashimi-quality tuna, finely chopped into 1cm dice
4 green (spring) onions white and green parts, cut into rounds
10 purple shiso leaves (available from good greengrocers or farmers' markets; for substitutes, see Hot Tips), roughly chopped
2cm piece freshly grated ginger
4cm piece daikon, peeled and finely grated
4 egg yolks
4 egg yolks
1/2 tsp toasted white sesame seeds
Dressing
3 tbsp Korean hot bean paste (available from good Asian grocers or specialty stores; for substitutes, see Hot Tips)
1 tbsp caster sugar
1 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp sesame oil

Method

To make the dressing, place all the ingredients in a bowl and mix until fully incorporated. Set aside. Divide the rice among 4 bowls.

Place the chopped tuna, green onions, shiso, ginger, daikon and dressing in a stainless-steel bowl and mix to combine.

Divide the tuna mixture among the 4 bowls. Make a little well in each tuna mound and place a raw egg yolk in each one. Sprinkle with sesame seeds and serve. (Each person can then mix the tuna and yolk through the rice and eat with chopsticks or a spoon.)

HOT TIPS

Raw tuna served this way is a fantastic meal and so good for you. Any super-fresh fish you like can be substituted.

The egg yolk can be omitted from the tuna dish, but the end result won't be quite so lush.

If you can't find shiso, use Thai basil or mint or a combination of both.

You can use any chilli paste instead of the Korean bean paste, or just leave it out and increase the other ingredients.

Main ingredient:: Rice
Cuisine:: Korean

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