Yoshimono Recipe

Cook and season sushi rice

Rinse the 2 cups sushi rice under cold water until the water runs mostly clear (about 6–8 rinses). Drain and combine with 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes; remove from heat and let rest, covered, 10 minutes. While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until dissolved. Transfer cooked rice to a large bowl, gently fold in the vinegar mixture with a wooden paddle or spatula using cutting-and-fanning motions to cool the rice quickly to body temperature. Set rice aside, covered with a damp cloth to keep from drying.

Prepare the fish

Keep sashimi-grade tuna refrigerated until ready. Pat dry with paper towel. If serving as thin carpaccio/tataki, slice tuna across the grain into very thin slices (about 1/8" thick). For nigiri-style, portion into 8 pieces of ~1 oz each and shape rice accordingly. If you prefer a light sear (tataki), heat a nonstick skillet until very hot, brush tuna lightly with oil and sear each side for 5–10 seconds to color the exterior, then immediately chill on a tray to stop cooking before thinly slicing.

Make a simple marinade

Whisk together 4 tbs soy sauce, 1 tbs mirin, and 1 tbs julienned fresh ginger in a small bowl. Reserve 1 tbs of this mixture to brush on fish just before serving. If using for quick marination, place sliced tuna in the bowl, toss gently and let sit no more than 5 minutes (do not over-marinate or the fish will become too salty).

Assemble rice (if making nigiri)

Wet your hands with a 1% salt water (a bowl of water with a pinch of salt) to prevent sticking. Take ~2–3 tbs of seasoned rice and form into an oblong mound (nigiri). Lightly brush a little reserved soy-mirin-ginger mixture onto the top of each rice mound and press a thin slice of tuna onto each piece to adhere. Sprinkle a few toasted sesame seeds and sliced scallion on top. Serve immediately.

Assemble tataki/carpaccio style

Arrange thin slices of tuna on a chilled platter slightly overlapping. Drizzle reserved soy-mirin-ginger and then the yoshimono sauce (see next section) across the fish. Scatter sliced scallions, shiso if using, nori strips, microgreens and toasted sesame seeds. Add a small mound of pickled ginger to the side. If using tempura bits or panko crisp, sprinkle lightly for crunch.

Make the yoshimono sauce by whisking together 2 tbs yuzu juice, 2 tbs ponzu, 1 tsp sesame oil and 2 tbs soy/mirin-ginger mixture (from previous step) in a small bowl. Taste and adjust: if you want more acidity, add a little more yuzu; if saltiness is high, add a few drops of water or extra yuzu. Stir in 1 tsp toasted sesame seeds. Keep sauce chilled until ready to dress the fish.

Prepare garnishes: thinly slice scallions and shiso leaves, cut nori into fine strips, and measure out microgreens. Toast sesame seeds if they are not pre-toasted by heating in a small dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly. Set aside to cool.

Plate and finish: Drizzle sauce sparingly over arranged fish or over finished nigiri just before serving. Add microgreens, nori strips and pickled ginger on the side. Finish with a final light sprinkle of sesame seeds and a tiny drizzle (a few drops) of sesame oil for aroma.

If using store-bought tenkasu, simply sprinkle on finished dish. If making quick panko crisp: heat 1/4 cup neutral oil in a small skillet over medium heat. Add 1/2 cup panko and toss quickly until golden and crisp (about 2–3 minutes). Drain on paper towel and cool. Sprinkle just before serving to preserve crunch.