Tuna Tartar Recipe

Rinse and cook rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, agitating with your hand, until the water runs clear (2–3 minutes). Drain. Combine rinsed rice and 120 ml water in a small saucepan. Cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 2 tbsp rice vinegar, 1 tsp sugar and 1/2 tsp salt in a small bowl or microwave just until sugar dissolves. Transfer rice to a shallow bowl, drizzle the vinegar mixture over rice and gently fold with a rice paddle or spatula to combine and cool slightly. Fan or let rice cool to about warm (not hot) before assembling so it holds shape.

Prepare tuna

Pat the 10 oz sushi-grade tuna dry with paper towels. Trim away any connective tissue. Using a very sharp knife, cut tuna into small 1/4-inch dice. Place the diced tuna into a chilled bowl.

Mix tartar dressing

To the bowl with tuna add 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp fresh lime juice, 1 tsp Sriracha (optional), 1 tsp toasted sesame seeds, and 1/4 tsp freshly ground black pepper. Gently fold to coat the tuna evenly without smashing. Taste and adjust seasoning — add up to 1/4 tsp more salt if needed (be cautious because soy is salty).

Add mix-ins

Fold in 2 tbsp thinly sliced scallions and 2 tbsp masago. Carefully fold in the diced avocado (1 cup) and diced mango (3 oz) at the end to avoid breaking the avocado.

Chill briefly

Cover the bowl and refrigerate the tartar for 10 minutes to let flavors meld (optional). Stir gently again before plating.

Portion the sushi rice: Wet your hands (or use a ring mold about 2.5–3 inches in diameter). Press approximately 2.5–3 tablespoons (about 40–50 g) of seasoned sushi rice into the mold or shape gently with your hands to form a compact base. Spread optional thin cucumber slices on top of rice if using.

Top with tartar: Spoon 2–3 tablespoons of the tuna tartar mixture onto each rice base, mounding slightly. If using a ring mold, release the mold carefully to keep the stack intact.

Finish and garnish: Sprinkle an additional pinch of masago and the remaining toasted sesame seeds over each tartar. Garnish with microgreens or shiso leaves, a few thin nori strips or a small drizzle of extra soy or sesame oil if desired. Serve immediately with pickled ginger and wasabi on the side if desired.