Osetra tuna and caviar gunkan

Preparation

1. Start by cooking the sushi rice following the traditional method. Rinse it under running water until the’water is clear, then cook it over low heat until soft and slightly sticky.
2. Soak the cooked rice with a mixture of rice vinegar, sugar and salt, letting it cool to room temperature.
3. Cut the fresh tuna into thin slices to wrap the rice and make a tartare with some of the tuna, finely chopping the chives to add to the tartare.
4. Take a small amount of rice and shape it into an oval shape with slightly moistened hands to prevent the rice from sticking. Gently wrap the rice with a slice of tuna fish.
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5. On top of the rice, lay a spoonful of the tartare prepared with tuna and chives. Add a few drops of ponzu sauce to give it a savory touch and a light grating of lemon zest for a fresh aroma.
6. Complete with a small amount of Osetra caviar on the tartare, adding a luxurious note to the dish.