Tanin Bune ‡ Recipe

Rinse

Place the short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, swirling with your hand until the water runs clear (about 6–8 rinses). Drain well.

Soak and cook

Transfer the rinsed rice to a medium pot with a tight-fitting lid. Add 1.8 cups water, cover, and let soak 20–30 minutes at room temperature. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While rice cooks, combine rice vinegar, granulated sugar, and fine sea salt in a small bowl; stir until sugar dissolves. Transfer hot rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting-and-fanning motions to cool and coat each grain. Fan or let rice cool to warm (not cold). Keep covered with a damp cloth until assembly.

Prepare uni

Handle the maruju uni gently — keep refrigerated until ready. Using a small spoon, portion the uni into 8 equal quenelles or spoonfuls (about 0.5 oz each). Place on a chilled plate and keep covered lightly with plastic while assembling to maintain temperature.

Prepare ikura

If ikura is in a jar with brine, drain gently through a fine sieve and rinse very briefly with cold water, then drain thoroughly. Pat lightly on paper towel to remove excess moisture. Divide into 3 oz worth of small mounds for topping (about 6 portions of 0.5 oz each).

Chives and shiso

Thinly slice chives on a bias into 1/8-inch pieces. Stack shiso leaves and slice into thin julienne strips to use as aromatics and garnish.

Mix a small bowl with 1 tsp light soy sauce and 1 tsp dashi soy glaze or nikiri (if using) for a very light seasoning drizzle. Combine 0.25 tsp wasabi with 0.5 tsp water to make a loose paste, or use prepared paste to taste.

Toast a quarter sheet of nori over an open flame or dry skillet until crisp; slice into fine strips. Lightly toast 0.5 tsp sesame seeds in a dry pan until fragrant, then cool.

Zest a little lemon to produce 0.5 tsp zest for bright finishing aroma. Keep all garnishes ready for plating.

Divide the seasoned sushi rice into 4 equal portions (about 3/4 cup cooked rice per serving) and place each portion in a shallow bowl or on small plates, forming a slight indentation in the center for the toppings.

Place two portions of maruju uni (about 1 oz total) gently on each rice portion, arranging them so they sit atop the rice without being crushed. Next, spoon ikura (about 0.75 oz per serving) beside or partially atop the uni depending on presentation preference.

Drizzle each serving sparingly with the light soy/dashi mixture (about 1/4 tsp per plate) — the idea is a whisper of seasoning, not to soak the seafood. Add a tiny dab of wasabi paste to the side or on top if diners want heat.

Scatter sliced chives and shiso julienne over the seafood, sprinkle the toasted sesame seeds and nori strips, and finish with a very light dusting of lemon zest (a pinch per serving).

Serve immediately while the rice is warm and the uni and ikura are chilled. Provide extra soy and wasabi at the table.