335 g (11⁄2 cups) sushi rice, rinsed well
2 tablespoons sushi seasoning (see TIP)
500 g sashimi-grade tuna steaks, cut into 1–2 cm pieces
4 cm knob of ginger, peeled and finely grated
60 ml (1⁄4 cup) soy sauce
1 teaspoon sesame oil
2 spring onions, thinly sliced
16 cherry tomatoes, halved
1 avocado, thinly sliced shredded pickled ginger, to serve
NORI AND MACADAMIA SPRINKLE
(OR FURIKAKE, IF YOUR JAPANESE TEACHER IS LISTENING ...)
80 g (1⁄2 cup) macadamia nuts,
2 tablespoons grated palm sugar
or brown sugar
1 teaspoon sea salt
1 sheet toasted nori, cut into
3 teaspoons chilli flakes
Place the rice in a saucepan with 500 ml (2 cups) of water over medium–high heat. Bring to the boil, then reduce the heat to low. Cover and simmer for
10 minutes, or until liquid is absorbed. Remove from the heat and set aside for 10 minutes. Use a fork to stir in the sushi seasoning.
While you are cooking the rice, combine the tuna, ginger, soy sauce and sesame oil in a glass or ceramic bowl. Cover and leave to marinate in the fridge for 5–10 minutes. Add the spring onion and toss to combine.
While the tuna marinates, make the nori and macadamia sprinkle. Place the chopped nuts in a small non-stick frying pan over medium heat. Cook, stirring constantly (the fine bits of macadamia can catch and burn easily, so take care) for 4–5 minutes, until lightly toasted. Add the sugar and salt and toss for 1 minute, or until the sugar melts. Remove from the heat and set aside for 5 minutes to cool slightly. Stir in the nori and chilli.
Divide the rice among serving bowls. Top with the tuna, tomatoes, avocado and pickled ginger. Finish with the sprinkle.
If you can’t find sushi seasoning, mix 2 tablespoons of rice wine vinegar with 1 tablespoon of caster sugar and stir until the sugar dissolves. Stir this mix into the rice while the rice is still warm.
The sprinkle is AMAZING – make extra and keep it in your pantry to use on everything.
This is a recipe extract from Yummy, Easy, Quick by Matt Preston is published by Plum, RRP $39.99.