Yields 10 portions

Enjoy with the Creation Rosé

Tuna

300 g sashimi grade tuna

Cut the tuna into tartare.

 

Sushi Rice

500 g sushi rice (washed)

575 ml cold water

100 g kombu

Place the rice in a bowl and cover with water. Leave for 15 minutes. Place in the rice cooker with the kombu on top of the rice and cook for 15 minutes. Turn off the heat and let stand for 10 minutes.

In a pot bring the following to boil:

1½ heaped tbsp sugar

87.5 ml rice wine vinegar

½ tbsp mirin

1 heaped tsp salt

Place the sushi rice in a tray. Pour over the vinegar mix and stir through the rice. Cover with a damp cloth and set aside to cool.

 

Avocado Wasabi Purée

50 g avocado

5 g wasabi

1 tbsp coconut yoghurt

10 g chives

2.5 g salt

25 g yuzu juice

Blend all the ingredients in the thermomixer to a smooth consistency. Transfer to a piping bag.

 

Teriyaki Sauce

13 g brown sugar

26 g tamari

¾ tbsp mirin

¾ tbsp corn starch

15 g water

1.25 g garlic

1.25 g ginger

pinch maldon salt

Combine all the ingredients except for the water and corn starch in a small pot. Bring to a boil. Add water and corn starch, transfer to a thermomixer and blend until smooth. Transfer to a squeezy bottle and set aside for plating.

 

Pickled Daikon Radish

100 g daikon radish

50 g apple cider vinegar

Julienne the daikon radish. Heat the apple cider vinegar and pour over the julienned daikon. Set aside to cool down. Leave covered overnight in the fridge.

 

Garnish

1 lime to squeeze over the dish

50 g spring onion cut into slivers

20 g toasted sesame seeds

100 g edamame beans