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