Japanese rice and egg


You'll need

400 gm (2 cups) sushi rice (see note) 4 egg yolks 300 gm sashimi tuna, diced 1 bunch of chives, finely chopped To serve: seaweed salad (see note), pickled ginger, bonito flakes, salmon roe, and soy sauce

Method

  • 01
  • Rinse rice under cold running water, drain and place in a large saucepan, cover with 3 cups of cold water and bring to the boil over high heat, reduce heat to low, cover and cook for 12-14 minutes. Remove from heat and stand, covered, for 5-10 minutes.
  • 02
  • Spoon rice into bowls, make a hollow in the centre of each and place an egg yolk in it. Place remaining ingredients in piles around the egg yolk and serve immediately, with soy sauce passed separately.

Note Sushi rice is available from supermarkets. Seaweed salad is available from Japanese grocery stores and selected fishmongers.


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 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...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Lamb with orzo and olives

Six fast noodle recipes

recipes

Prawns with black beans, chorizo and chipotle

conversion tool