320 gmsushi rice200 mldashi stock (see note) or light fish stock2 tbsplight soy sauce, plus extra to serve1½ tbspmirin450 gmsashimi-grade yellowfin tuna, diced1avocado, dicedTo serve:thinly sliced spring onion and pickled gingerTo serve:shredded nori and togarishi (optional)
Rinse rice under cold running water until water runs clear (4-5 minutes), drain well, then combine in a large saucepan with dashi, soy sauce, mirin and 200ml water, mixing to combine. Bring to the boil over high heat, reduce heat to very low, cover and cook for 10 minutes. Remove from heat, remove lid, cover with a tea towel, replace lid, stand for 5 minutes then divide among serving bowls.
Divide diced tuna and avocado over rice, scatter with spring onion and serve with pickled ginger, extra soy sauce, and shredded nori and togarashi if you like.
Note You can use instant dashi for this recipe. Follow packet instructions.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.