Marinated tuna on a bed of nori and rice

Ingredients for 2 servings:

• 2 tuna fillets
• 1 nori sheet
• 2 stalk(s) leeks
• 3 stalk(s) spring onion(s)
• 2 carrots
• 4 tbsp sesame seeds
• 3 cloves garlic
• 10 tbsp soy sauce
• 6 tbsp sake
• ½ tsp sambal oelek
• 2 tsp wasabi paste
• 1 tbsp sugar
• 125 g rice, sushi
• 2 tbsp rice vinegar
• Oil (peanut oil)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Mix the soy sauce, sake, and sugar in a bowl until the sugar has completely dissolved. Then marinate the tuna fillets (preferably sushi-quality) in a covered bowl for at least 30 minutes. In the meantime, clean the vegetables and cut them into small slices. Toast the sesame seeds in a pan (without adding any additional fat), stirring constantly, until they turn brown. Then remove and set aside. Remove the tuna fillets from the marinade and set aside. Pour the marinade into a wok (or a suitable pan) and add the wasabi paste and sambal oelek. Heat the liquid over low heat and add the vegetables (except the garlic). Simmer the mixture for about 20 minutes. Cook the sushi rice for 15 minutes according to the instructions, drain, add the rice vinegar, and let it simmer, covered, for another 15 minutes. Fry the tuna fillets in peanut oil for about 90 seconds on each side, then coat each side in the sesame seeds. Add the garlic to the oil and fry while stirring. Don’t let it burn! Divide the nori sheet and place one half on each plate. Then moisten it slightly. Place the rice in the center of the nori sheet, spreading it roughly the size of the tuna fillet. Place the tuna on the rice bed, sprinkle the garlic on top, and scatter the vegetables and liquid around the rice bed.