A light sashimi dish for the spring.
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- Cut the tuna into 5 cm (2 in.) thin slices and put in a bowl.
Add (A) and set aside for 10 minutes.
- Cut the Japanese long onion into thin strips and soak in cold water.
Pick off the soft tips of the chrysanthemum leaves.
- Add the drained long onion and chrysanthemum leaf tips to the tuna and mix lightly.
Put the rice in bowls and top with the tuna mix.