Ingredients

Tuna thinly sliced or cut into small pieces

Cooked Japanese short grain rice

Chive

White toasted sesame seeds

Kizami Nori (shredded seaweed)

5 Shiso leaves (Ooba)

Soy sauce

2 teaspoons mirin (sweet rice wine)

1 teaspoon sake

The Palace Blend EVOO

Preparation

Cook the steamed rice and let it cool slightly.

Mix one tablespoon of soy, two teaspoons of mirin, one teaspoon of sake and The Palace Blend extra virgin olive oil. 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 The Palace Blend evoo and serve.