Tuna tartare on rice
Taste the adventure with Tuna tartare on rice—flavors you won't forget. Perfect for those seeking something new and exciting. Serves 4 in 30 minutes.
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Cooking tools:
- Mixing bowl
- Fine-mesh sieve
- Saucepan
- Stove
- Spoon
Ingredients
- 1 cup (200g) japanese rice (koshihikari)
- 150 grams piece sashimi tuna, chopped finely
- 2 green onions, chopped finely
- 10 japanese mint (shiso) leaves, chopped finely
- 2 centimetre piece fresh ginger (10g), grated
- 2 cups water
- 50 grams daikon, cut into matchsticks
- 4 egg yolks
- 1 tablespoon salmon roe
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