Ingredients

4 cups cooked SunRice Sushi Rice
20 slices tuna sashimi
1 cucumber
2 tblspn vegetable oil
1/4 cup soy sauce
1/4 cup mirin
2 tblspn sugar
katakuriko (dogtooth violet starch) or cornstarch
strips of dried seaweed

Instructions

• Mix soy sauce, mirin, and sugar in a bowl and marinate tuna sashimi in the sauce for 15 minutes.
• Cut cucumber into julienne.
• Remove tuna out of the sauce and cover with some katakuriko starch.
• Heat vegetable oil in a frying pan. Fry tuna sashimi in the pan. Pour the sauce used to marinate tuna in the pan and simmer until the liquid is almost gone.
• Serve cooked rice in individual bowls, and put some cucumber julienne on the rice. Place tuna steak on the cucumber
• Sprinkle strips of dried seaweed on top