Learn to make seasoned sushi rice with a seared yellowfin tuna loin with a poached quail's egg, mizuna leaves and picked shiitake mushrooms.
Rinse the rice under cold running water until the water runs clear. Place in a saucepan and leave the wet rice to soak for half an hour. Cover the rice with water, bring to the boil and cook for 2 to 3 minutes. Reduce the heat and cook for a further 10 minutes. Remove from the heat and leave to stand for 5 minutes before spreading the rice out into a large dish or salad bowl.
Mix together the rice vinegar, sugar and half of the salt. Add 2 thirds of this mixture to the rice and mix well. Leave the rice to cool.
Add the soy sauce, caraway seeds, fennel seeds and peppercorns to the reserved dressing used on the rice. Place in a saucepan, bring to the boil and then remove from the heat.
Cut the shiitake mushrooms into quarters and fry for 2 minutes in sunflower oil. Add to the pickle and leave to soak while you prepare the rest of the recipe.
Reheat the pan used to cook the mushrooms and then sear the tuna for no more than 1 minute on each side. Remove from the heat and allow to rest before cutting into thin slices.
Wash and dry the mizuna leaves.
Bring a saucepan of water to the boil and add three tablespoons of the cooling pickle juice to the pan. Break the eggs into the boiling water and poach until firm. Remove from the pan and drain on kitchen paper.
Dip a mousse ring or pastry cutter into water and then place in the centre of your plate. Fill with a 1cm layer of rice and top with mizuna leaves. Spoon the pickled shiitakes over the top and then lay the fine slices of tuna on the top. Finish with a poached quail's egg and a few sprigs of fresh watercress to serve.
«Try this recipe using prawns or scallops instead of tuna.»