Fishy Taco Cress

Ingredients and method


  • Sushi rice (for example Akita or Koshihikari rice)
  • Rice vinegar
  • Eel
  • Fresh tuna
  • Nori sheets
  • Foie gras
  • Soy sauce infused with anise and licorice
  • Yuzu zest
  • Chives
  • Shallot
  • Fresh wasabi
  • Pink peppercorns
  • Codium Blue
  • Aclla Cress
  • Ghoa Cress
  • Anise Blossom
  • Shiso Leaves Purple
  • Shiso Leaves Green


  • Cook the rice, cool it down, and marinate with a splash of mirin/rice vinegar.
  • Cut the nori sheets to a suitable size on the plate.
  • Lightly grill the Gim (brushed with sesame oil and allowed to infuse for 2 hours) on the barbecue, so the flavors of the seaweed ‘come back to life’ and the sheets become crispy.
  • Marinate the eel and foie gras with soy sauce (a reduction of gula jawa, mirin, anise, and licorice), and let them sit covered for 1.5 hours.
  • Save some of the marinade.
  • Grill the eel on the barbecue on both sides, continuously basting with the marinade.
  • Cut the tuna into small cubes and lightly puree into a coarse mousse.
  • Add finely chopped chives, fresh myoga, grated fresh wasabi, and yuzu zest to the mousse in delicate amounts, and season with soy sauce.
  • Lay out the crispy Gim nori sheet and top it with a layer of rice, Shiso Leaves Purple, Shiso Leaves Green, tuna mousse, grilled eel, and foie gras.
  • Finish with Anise Blossom, Ghoa Cress, Aclla Cress, and Codium Blue.
  • Eat this amazing dish like a taco – and enjoy

Recipe: Kelvin Lin

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