Sushi Platter

An assortment of nigiri and maki rolls crafted from vinegared rice, ultra-fresh fish, and seasonal toppings.

Ingredients

• 600g large prawns
• 2 cups short-grain rice
• 1 tbsp sliced scallion whites
• a pinch of cracked black pepper
• 1/4 cup toasted sesame oil
• 1 cup shiitake mushrooms, sliced
• a handful of fresh mitsuba, chopped
• a drizzle of bonito flakes
• 400ml chicken stock

Instructions

1. 1

   Pat the sushi-grade tuna dry, season generously with salt, pepper, and shichimi togarashi, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the sushi-grade tuna until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced scallion whites and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the wasabi paste and bean sprouts, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the sushi-grade tuna to the pan, pour in the dashi stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the sushi-grade tuna is tender and cooked through, roughly 20 mins.

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