2 sashimi grade tuna steaks, cut in small chunks
1 shallot, finely chopped
1 spring onion, finely chopped
3 tbsp. soy sauce
1 tsp sesame oil
1 tbsp. apple cider vinegar
1 tbsp. sushi vinegar
2 red chilli, seeds removed and minced
2 cloves garlic, minced
1 tbsp. sesame seeds
1 cup cooked sushi rice, cooled
4 tbsp. seaweed salad
2 tbsp. sushi mayonnaise
Into a bowl, mix together the tuna, spring onion, chilli, shallot, garlic, sesame oil, sesame seeds and apple cider vinegar. Set aside for 10 mins.
Stir the sushi vinegar through the cooled rice, then roll into balls. Cover each with seaweed, tuna mixture, a drizzle of mayo and caviar.