Tekkadon

Method

1. 1 Cook the rice until sticky, then mix it hot with rice vinegar, sugar, and salt. Fan the rice to make it glossy and cool it down quickly.
2. 2 Choose fresh tuna fillets and keep them chilled until slicing.
3. 3 Slice the fish into pieces about one centimeter thick, using a very sharp knife to make a single, decisive cut.
4. 4 Scoop the vinegared rice into a bowl, then sprinkle shredded nori seaweed on top.
5. 5 Arrange slices of tuna to completely cover the rice, place wasabi on the side, and drizzle with soy sauce before eating.