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 (ΒΌ 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Baked camembert with confit garlic and white wine

recipes

Artichokes with Taleggio sauce

Jamaican chicken wings

recipes

Veal carpaccio with ruby grapefruit and celery salad

Chicken liver crostini

recipes

Steamed black mussels with tomato sofrito and chorizo

Pork crackling, prawn and watercress salad

recipes

conversion tool