Simon Braz

INGREDIENTS

2 x 200g tuna steak

50ml light soy sauce

20ml sesame oil

200g sushi rice

250ml water

6 radishes

15 fresh shiitake mushrooms

3inch piece of Japanese mouli

30g peeled edamame beans

10g toasted sesame seeds

10g black onion seeds

25ml rice wine vinegar

25ml sake

25g sugar

8g wasabi

50g kewpie mayonnaise

METHOD

Mix soy sauce and sesame oil and marinade tuna and leave in the fridge.

Bring to boil vinegar, sake and sugar and leave to cook.

Cut shiitakes into quarters and place in a bowl. Peel and slice mouli thinly and place into another bowl. Once the sake vinegar liquid has cooled divide between the mushrooms and mouli and leave to pickle.

To cook the rice: First put rice in a bowl and fill with cold water and mix by hand to wash out the starch. Repeat this process 2-3 times.

Put the rice into a saucepan with 250ml water and 1/2 a teaspoon of salt.

Cook the rice on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to low and cover the pot.

After 6-8 min, check the water level – If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom. Leave to stand for a few minutes then mix in the two types of sesame seeds.

Mix the wasabi and mayonnaise together and set aside.

Heat a frying pan on a high heat until smoking. Add a little oil and cook the tuna on each side for 1-2 minutes until seared. Remove and slice thinly. Drizzle mayonnaise on top.

Grate the radishes on the fine side.

Place rice into centre of bowl and add the mushrooms, mouli, edamame beans and radish on the edge of the rice.

Top with sliced tuna and enjoy!