Name: Japanese rice and egg
Yield: 4
Ingredients: 400 gm sushi rice (see note) (2 cups); 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

Ingredients

400 gm sushi rice (see note) (2 cups)

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

Main

1.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.

2.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.