Ingredients
2 cup tuna, chopped
3 tbsp Shallots, chopped
Soy sauce
1 tbsp Olive oil
Salt - to taste
Daikon
100 gram Rice vinegar
30 gram Sugar
4 Eggs
ice bath
Sesame oil
1 cup medium grain
1 cup water
2 tbsp Black tobiko
2 sheet Nori
4 leaves Perilla leaf
1 Jalapeño - small
6 pcs Micro Radish
50 gram Caviar
2 tbsp Chives
sesame seeds
black sesame seed
Directions
Step 1
Cube the radish. Heat vinegar and sugar and let cool, then pour over radish. Save some pickling liquid for rice, about 1-2 tbsp. Make a day or hours ahead of time.
Daikon
100 gram Rice vinegar
30 gram Sugar
Step 2
Make the rice. Rinse rice till water runs clear. Cook in rice cooker.
1 cup medium grain
1 cup water
Step 3
Boil water and place eggs in and set timer for 6 min 50 secs. Get ice bath ready for once the eggs are done.
4 Eggs
ice bath
Step 4
Chill eggs 3 mins, then peel. Combine soy sauce, sesame oil, salt, vinegar and mash. Set aside
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tsp Rice vinegar
Salt - to taste
Step 5
Mince shallots, jalapeño, chives, chiffonade perilla leaf.
3 tbsp Shallots, chopped
1 Jalapeño - small
4 leaves Perilla leaf
Step 6
Toast sesame seeds in dry pan for 1 min and set aside.
sesame seeds
black sesame seed
Step 7
For the toro, scrape meat between sinew with a spoon. Chop it up as fine as you can after, the smoother the better. You can use 2 knives cuz it’s cooler.
2 cup tuna, chopped
Step 8
In a mixing bowl, add toro, shallots, olive oil, soy sauce, salt and mix. Keep refrigerated until use.
2 cup tuna, chopped
3 tbsp Shallots, chopped
1 tbsp Olive oil
1 tsp Soy sauce
Salt - to taste
Step 9
Toast seaweed and brush oil and season with salt.
2 sheet Nori
Salt - to taste
Step 10
When rice is done, add about 200 grams in a mixing bowl. Combine the pickling liquid, salt, and tobiko. Always taste. It should be sweet salty and briny.
Step 11
Time to plate. Grab a bowl, first layer is rice. Next top with egg salad. The perilla leaf and jalapeño go over that. Then spoon the toro mix over. Garnish with chives, and sesame seeds. Place 6 radish cubes in a pattern, followed by micro radish. End with a quenelle of caviar. Serve with seaweed.
50 gram Caviar
