Sashimi and Maguro zuke don (marinated tuna bowl)

• 200-250 gr tuna
• 200-250 gr salmon
• 4 scallops
• a few prawns or baby octopus
• dashi (2 sheets of konbu, a handful of bonito flakes)
• kaeshi (50 ml mirin, 2 tb sesame oil, 50 ml Japanese soy sauce)
• marinated ginger
• 1 tb from the liquid where the ginger has been marinated
• 2 tb panko crumbs
• 1 piece of nori
• wasabi
• 100 ml rice vinegar
• 300 gr sushi rice (or Japanese short grain rice)
• spring onions, sesame seeds, fresh cucumber to serve
• 2 egg yolks

Method

1. To make the dashi, add the konbu and the bonito flakes to 150 ml water and put them on the stove, on low heat. Don't let them boil, they shouldn't pass over 75 C. When the water is hot turn the heat off and cover them to infuse for a few minutes. Strain and discard the solids.
2. To make the kaeshi, combine the soy sauce, miring and 1 tb of sesame oil, then bring them to boil. Turn the heat off and let it cool.
3. Keep 2-3 tb of dashi, then mix the rest of dashi and the kaeshi and put them in the fridge. The liquid should be cold when using.
4. To make the marinated tuna, slice half of the tuna in thin stripes and pat them with a kitchen towel to absorb all the moisture. Then place the fish in the liquid and marinate it for 15-20 minutes in the fridge. Ideally, do this step when the rice is almost done.
5. Cook the rice as per the package instructions. The Japanese rice usually needs to be washed a few times then let to soak in cold water for half an hour before cooking.
6. To cook the scallops, prawns and baby octopuses, heat 1 tb of sesame oil, then add the reserved dashi. Cook the prawns until they change their colour to light pink, the octopuses and the scallops for 4-5 minutes. Fry the panko crumbs in a clean pan, add half of the nori sheet cut into tiny pieces and cook to get a nice golden colour on the crumbs. Take each scallop and coat it in crumbs.
7. Cut the rest of the tuna and the salmon in strips or bite-size pieces.
8. To assemble the sashimi, place some rice in the bowls, add 2 tb of sushi rice vinegar, add slices of raw salmon and tuna, the scallops, prawns or octopuses, a tb of marinated ginger and a bit of wasabi. Sprinkle with sesae seeds and green onion.
9. To make the marinated tuna bowl, add rice to the bowls, add 2 tb of the liquid where the tuna has been marinated, top with slices of marinated tuna and egg yolks. Garnish with nori and spring onions.