Caviar Toro Tartare Recipe

Rinse the sushi rice under cold water until the water runs clear to remove excess starch (about 3–4 minutes). Drain well.

Combine the rinsed rice and 120 ml water in a small saucepan. Let rest 10 minutes, then bring to a gentle boil over medium heat. Reduce to the lowest simmer, cover, and cook for 12–14 minutes without lifting the lid.

Turn off the heat and let the rice steam, covered, for 10 minutes more. While rice rests, warm rice vinegar, sugar and 1/2 tsp salt in a small bowl or microwave just until sugar dissolves.

Transfer rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula to season and slightly cool the rice. Fan or let sit uncovered for 5–8 minutes until slightly chilled but still slightly warm.

Keep tuna very cold. Trim any sinew and pat the fish dry with paper towel. Using a very sharp knife, cut the tuna into small uniform 1/4-inch dice.

In a bowl combine the minced shallot, snipped chives, soy sauce, mirin, sesame oil, yuzu (or lemon) juice, and neutral oil. Whisk briefly to emulsify.

Add the diced tuna to the dressing, season with 1 tsp fine sea salt and 1/4 tsp white pepper, and gently fold 6–8 times until evenly coated. Taste and adjust seasoning (a touch more soy or yuzu if needed). Keep chilled until plating.

Prepare plating elements: warm blinis or toast points if applicable. Have caviar chilled until last moment.

Using a 2.5–3 inch ring mold (or small ramekin), press a thin base layer of sushi rice into the mold — about 2 tablespoons — to form a compact disk. Remove the mold carefully and place on chilled serving plate.

Top the rice disk with a 2.5–3 tablespoon portion of the tuna tartare, gently pressing to form an even mound that sits slightly above the rice. Repeat for each serving.

Using a small spoon, carefully place approximately 7–8 grams (about 0.25–0.33 oz) of osetra caviar on top center of each tuna mound. Do not press the caviar — let it sit luxuriously on top.

Finish each tartare with a tiny drizzle (about 1/4 tsp) of extra virgin olive oil around the plate, a few microgreens or a single baby shiso leaf tucked at the side, and a light dusting of lemon zest over the caviar edge (avoid direct zest on caviar).

Serve immediately with blinis or toast points on the side. Advise guests to take a bit of rice, tuna and a small amount of caviar in each bite to balance textures and flavors.