35min 4 ppl
Tekkadon
16 minutes
4 people
Easy≤30 min & ≤6 steps
16 min · 4 steps
Easy: ≤30 min and ≤6 steps
430 kcalper person
Protein 28g
Carbs 62g
Fats 6g
About this dish
Neat slices of sashimi-grade tuna fanned over vinegared sushi rice with a wasabi-spiked soy dressing. Named for the deep red of the fish, like a hot iron.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionssliced1
Fish & Seafood
- Fresh tuna loinsashimi-grade400 g
Dried Goods
- Ready-made sushi rice600 g
- Nori flakes5 g
Spices & Seasonings
- Wasabi paste10 g
Oils & Condiments
- Soy sauce40 ml
Utensils
- Sharp knife
- Chopping board
Method
1
Using a very sharp knife, slice the sashimi-grade tuna — previously frozen to eliminate parasites and kept well chilled — into neat, bite-sized pieces.
Approx. 6 minutes
2
Divide the sushi rice between bowls, pressing it into an even layer.
Approx. 3 minutes
3
Arrange the tuna slices over the rice, overlapping them slightly.
Approx. 4 minutes
4
Mix a little wasabi into the soy sauce and drizzle over the tuna, then scatter with nori flakes and sliced spring onion.
Approx. 3 minutes
