Tuna, sticky rice, cucumber

Ingredients

Tuna:

  • 150g tuna saku block
  • 10ml white soy sauce
  • Cayenne pepper
  • 0.5g pepper

Rice:

  • 150g sticky rice (short grain)
  • 150g water
  • 10g salt
  • 15g sushi vinegar

Cucumber:

  • 1 cucumber
  • 10g salt
  • 10g irizake

Gelled fund:

  • ½ cucumber
  • 3 tomatoes
  • 1 stick of celery
  • 2g xanthan gum
  • 5g salt
  • 10ml sesame oil
  • 10ml herbal oil

Herbal oil:

  • 10g tarragon
  • 10g chervil
  • 10g leaf parsley
  • 100ml grapeseed oil

Sesame cream:

  • 80ml milk
  • 50g sesame paste
  • 120g grapeseed oil
  • 4g salt
  • 2g white soy sauce

Set:

  • 4 Pepquiñoes
  • 2 Moai Caviar
  • Shiso Leaves Green and Shiso Leaves Purple
  • Daikon Cress 
  • Sakura Cress

Method

Tuna:

  • Use a slicer to cut the tuna into strips 1 cm thick and process it into tartare.
  • Season with the mentioned ingredients and fill it into a piping bag, place rolls of 1cm diameter on transparent film and roll up and freeze.

Rice:

  • Wash the sticky rice thoroughly until the water is clear.
  • Then put the rice in the rice cooker with the same amount of water.
  • Then season with salt, vinegar and roll in the same size as the tuna tartare.

Cucumber:

  • Peel the cucumber and use the peeler to cut long loops.
  • Blanch the cucumbers briefly in saltwater and quench in ice water.
  • Marinate with irizake and roll in the same size as the tuna and rice.

Gelled fund:

  • Mix all the ingredients and let them run through a hair sieve in about 30 minutes and lightly set with xanthan gum.
  • To finish, disperse the stock with sesame and herb oil.

Herbal oil:

  • Heat the grapeseed oil in the Thermomix to 60℃ and briefly mix in the herbs at a high level.
  • Then quickly pass through a hair sieve and stir cold on ice.

Sesame cream:

  • Put the milk, sesame paste and spices together in a beaker and slowly emulsify with the oil.
  • When you have the desired consistency, fill into a squirt bottle.

Set:

  • 4 Pepquiñoes
  • 2 Moai Caviar
  • Shiso Leaves Green and Shiso Leaves Purple
  • Daikon Cress 
  • Sakura Cress

Recipe: Andre Wolff

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