Snow White Recipe

Rinse 1.5 cups sushi rice under cold water until water runs clear. Drain and transfer to a small saucepan with 1.6 cups water. Let rice soak 20–30 minutes for best texture.

Cover and bring to a gentle boil over medium-high heat. Reduce heat to low and simmer 12–14 minutes without lifting the lid. Remove from heat and let sit, covered, 10 minutes more.

While the rice cooks, warm 3 tbs rice vinegar with 1.5 tbs sugar and 0.75 tsp salt in a small bowl or microwave just until sugar dissolves. Do not boil.

Transfer cooked rice to a wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice to cool to near room temperature. Cover with a damp towel until assembly.

Dice 6 oz sushi-grade tuna into small 1/4 in cubes. Keep chilled until mixing.

In a bowl combine 2 tbs Kewpie mayonnaise, 1 tsp Sriracha (adjust to taste) and 0.5 tsp chili oil (optional). Stir to make a smooth sauce.

Add diced tuna to the sauce and gently fold until evenly coated. Taste and adjust heat or salt. Refrigerate until assembly.

Pat 6 prawns dry, make 3 shallow diagonal cuts on the underside of each to prevent curling and lightly season with a pinch of salt.

Prepare tempura batter: in a bowl combine 0.5 cup flour and 1 tsp cornstarch. Add 0.5 cup very cold sparkling water and stir briefly — batter should be lumpy; do not overmix.

Heat 2 cups neutral oil in a deep skillet to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Dip each prawn into the batter, let excess drip off, and fry 2–3 prawns at a time until golden and crisp, about 2–3 minutes depending on size. Remove to a wire rack or paper towels to drain. Keep warm and crisp.

Slice the 10 oz piece of white tuna into two equal steaks, about 1/2–3/4 in thick. Pat dry and season lightly with salt and a small squeeze of lemon.

Heat a heavy skillet (cast-iron preferred) over high heat until smoking lightly. Add 0.5 tsp sesame oil and swirl to coat.

Sear tuna steaks 20–30 seconds per side for a rare interior (adjust for desired doneness). You want a thin cooked edge and a raw center. Remove and let rest 1–2 minutes, then slice thinly against the grain into 1/8–1/4 in slices.

Sprinkle sliced seared tuna with a pinch of finishing salt and a few black sesame seeds.

Trim and very thinly slice 1/2 cucumber into long matchsticks or thin ribbons. Pat dry to remove excess moisture so rolls don't become soggy.

Thinly slice scallions and prepare microgreens/shiso if using.

Lay out a bamboo rolling mat (optional) and a sheet of plastic wrap. Place a sheet of nori (optional) if you prefer an inside-out roll; this recipe can be built as a maki or as a composed nigiri-style plate. For a roll: place a nori sheet shiny side down on the mat, wet hands and spread ~3/4 cup sushi rice evenly over the nori leaving a 1-inch margin at the far edge.

Across the center of the rice place a line of spicy tuna (about 2–3 tbs), a couple prawn tempura (halved lengthwise if large), and a small bundle of cucumber matchsticks. Using the mat, roll tightly to form a cylinder. If you prefer an inside-out roll, flip so rice is outside and sprinkle black sesame on the rice before slicing.

Using a sharp wet knife, slice the roll into 6–8 pieces. Wipe the knife between cuts for clean edges.

To compose as a plate instead of a roll: arrange slices of seared white tuna across the plate, top some with small quenelles of spicy tuna, add one prawn tempura per portion, and fan cucumber ribbons alongside.

Drizzle soy sauce (3 tbs combined with 1 tbs mirin and 1 tbs lemon juice) lightly over composed plates or serve on the side for dipping. Garnish with sliced scallions, microgreens or shiso, pickled ginger and a small dab of wasabi.

Serve immediately so tempura stays crisp and rice retains its texture.