Finely chopped tuna on rice

Neil Perry
Neil Perry's finely chopped tuna on rice.
Neil Perry's finely chopped tuna on rice. Photo: William Meppem

A quick tuna salad with lively Asian flavours.


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

1/2 tsp toasted white sesame seeds


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


To make the dressing, place all the dressing 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.)


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.