Bluefin Tuna Tekkadon by Wahwuu

Ingredients

• 300g (10 oz) bluefin tuna (kamatoro or chutoro), sliced into sashimi pieces
• 2 cup cooked sushi rice, cooled to room temperature
• 4 fresh shiso leaves
• 2 tbsp soy sauce
• 1 tsp wasabi paste
• 1 tsp toasted sesame seeds

Instructions

1. Prepare the sushi rice by cooking according to package directions, then cooling to room temperature.
2. Slice the bluefin tuna into 1/4-inch thick sashimi strips using a very sharp knife.
3. Place the cooled sushi rice into two serving bowls.
4. Arrange the shiso leaves on top of the rice to create a bed for the fish.
5. Layer the tuna slices artfully over the shiso leaves.
6. Garnish with toasted sesame seeds and serve immediately with soy sauce and wasabi on the side.