Ingredients:
- Large handful cooked, seasoned white sushi rice
- Sashimi grade Bluefin tuna belly filet – ideally toro and chutoro (100 grams in total needed for this recipe)
- 4-5 grams freshly chopped chives
- 2 tbsp spicy mayonnaise
Equipment:
- Chopping board
- Cling film
- Bamboo rolling mat
- Two Miyabi or similarly sharp chef’s knives
- Glass bowls (for the ingredients)
- 1-2 tablespoons and teaspoons
- Cocktail sticks
- Tabletop/ deep fat fryer
- Serviette covered plate
- Ceramic sushi platter