Tuna thinly sliced or cut into small pieces
Cooked Japanese short grain rice
White toasted sesame seeds
Kizami Nori (shredded seaweed)
5 Shiso leaves (Ooba)
2 teaspoons mirin (sweet rice wine)
1 teaspoon sake
Castillo de Canena Family Reserve Picual EVOO
Cook the steamed rice and let it cool slightly.
Mix one tablespoon of soy, two teaspoons of mirin, one teaspoon of sake and FAmily Reserve Picual extra virgin olive oil Castillo de Canena. Let marinating the tuna in the mixture for 3 – 5 minutes.
In a bowl, place the tuna on top of steamed rice.
Sprinkle chopped chive, chopped nori and sesame seeds. If you have them, you can put shiso leaves to taste, cut in julienne at the top (optional).
Finish with a few drops of Family Reserve Picual evoo and serve.
Happy Obon to all the Japanese!