200g / 7 oz sushi-grade tuna or tuna fillet, thinly sliced
2 tbsp teriyaki sauce
1 tbsp oil
10 French beans, trimmed and cut in half oil, for cooking
1 tsp toasted sesame seeds
2 tbsp Japanese mayonnaise
pickled ginger and wasabi paste, to serve
To the sushi rice
125g / 4 1/2 oz sushi rice, washed under cold running water until the
water runs clear, then drained
160ml / 5 1/2 fl oz water
1/2 piece of kombu
1 tbsp sushi rice seasoning
Put the sushi rice in a saucepan with the water and kombu, cover and bring rapidly to the boil.
Remove the kombu, then re-cover, reduce the heat and simmer for 10 minutes. Turn off the heat and
let the rice stand, covered, for 15 minutes. Put the hot rice in a large, very shallow bowl, pour
the seasoning evenly over the surface, and mix it carefully into the rice with a spatula, using
quick cutting strokes. Fan the rice with your hand to cool it.
Coat the tuna slices in the teriyaki sauce and cook in the oil in a frying pan for 1 minute on
each side, then cut into thick strips. Blanch the French beans in boiling water for a minute, then
cool under cold running water and drain.
Oil an 18cm / 7in loose-based square cake tin and line it with a piece of cling film large
enough to hang over the edges. Oil the cling film and sprinkle in the sesame seeds. Pack the rice
into the tin, spread over the mayonnaise, then arrange the tuna and beans in thick, diagonal
strips. Cover with cling film, then put another tin on top and weigh down.
Chill for 15 minutes, then loosen the sides of the tin, and pull out the sushi. Cut into 15
pieces with a wet, sharp knife. Serve with pickled ginger and wasabi paste.