The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Green tea and tuna rice


You'll need

400 gm (2 cups) koshikari rice (available from supermarkets) 4 Japanese green tea bags 400 gm sashimi-grade tuna, blood line removed, thinly sliced, then cut into 0.5 x 6cm strips 15 gm (¼ cup) furikake mix (Japanese nori and sesame seed mix, available from Asian food stores) To serve: pickled ginger and wasabi

Method

  • 01
  • Combine rice and 2 cups cold water in a saucepan, cover with a tight-fitting lid, bring to the boil, then cook over medium heat for 13-15 minutes. Remove from heat and stand rice, covered, for 10 minutes. In a teapot, combine 1 litre boiling water and tea bags and stand for 5 minutes. Divide rice among bowls, top with slices of tuna, scatter furikake mix over, then pour tea around rice. Serve green tea and tuna rice immediately with pickled ginger and wasabi passed separately.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Vegetarian canape recipes

recipes

Veal carpaccio with ruby grapefruit and celery salad

Ma po beancurd

recipes

Fried provolone with red wine vinegar

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

Pork crackling, prawn and watercress salad

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×