crispy rice cakes with spicy sashimi tuna and green tea

donna hay - - JAPANESE -

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.

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