crispy rice cakes with spicy sashimi tuna and green tea
¾ cup (150g) sushi rice, well rinsed 1½ cups (375ml) water
2 tablespoons mirin (Japanese rice wine) 2½ tablespoons soy sauce
1 tablespoon caster (superfine) sugar 1 green tea bag
2 cups (500ml) boiling water
1 teaspoon sea salt flakes
300g sashimi-grade tuna, thinly sliced 1 tablespoon chopped chives shichimi togarashi+, to serve
Place the rice and water in a small saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 12 minutes. Remove from heat and set aside, covered, for 5 minutes. Set aside to cool slightly. Divide the rice into four portions and, using wet hands, form into triangle-shaped cakes. Refrigerate until cold.
Place the mirin, soy sauce and sugar in a small bowl and mix to combine. Set aside. Place the tea bag, water and salt in a large jug and set aside to brew for 10 minutes. Set aside and keep warm.
Heat a large non-stick frying pan over high heat. Lightly brush the rice cakes with the mirin mixture and cook for 4 minutes each side or until lightly charred.
Place the rice cakes in serving bowls and divide the green tea between bowls, discarding the tea bag. Top each with tuna, chives and the remaining mirin mixture. Sprinkle with shichimi togarashi to serve. SERVES 4. + Shichimi togarashi is a Japanese spice mix, available from Asian supermarkets.