Tuna, sticky rice, cucumber

Tuna:

• Use a slicer to cut the tuna into strips 1 cm thick and process it into tartare.
• Season with the mentioned ingredients and fill it into a piping bag, place rolls of 1cm diameter on transparent film and roll up and freeze.

Rice:

• Wash the sticky rice thoroughly until the water is clear.
• Then put the rice in the rice cooker with the same amount of water.
• Then season with salt, vinegar and roll in the same size as the tuna tartare.

Cucumber:

• Peel the cucumber and use the peeler to cut long loops.
• Blanch the cucumbers briefly in saltwater and quench in ice water.
• Marinate with irizake and roll in the same size as the tuna and rice.

Gelled fund:

• Mix all the ingredients and let them run through a hair sieve in about 30 minutes and lightly set with xanthan gum.
• To finish, disperse the stock with sesame and herb oil.

Herbal oil:

• Heat the grapeseed oil in the Thermomix to 60℃ and briefly mix in the herbs at a high level.
• Then quickly pass through a hair sieve and stir cold on ice.

Sesame cream:

• Put the milk, sesame paste and spices together in a beaker and slowly emulsify with the oil.
• When you have the desired consistency, fill into a squirt bottle.

Set:

• 4 Pepquiñoes
• 2 Moai Caviar
• Shiso Leaves Green and Shiso Leaves Purple
• Daikon Cress 
• Sakura Cress

Recipe: Andre Wolff