Step 1

If sashimi tuna is not sliced, slice it to 7mm (¼") thick. You can find how to slice sashimi in my post, Sashimi (Sliced Raw Fish).

Step 2

Add sake and mirin to a pot and bring it to a boil. Boil for 10 seconds or so to let the alcohol evaporate.

Step 3

Turn the heat off, add soy sauce and let the marinade cool down to room temperature. Add a few drops of sesame oil if using.

Step 4

Add sliced tuna to the pot and marinate for about 10-15 minutes.

Step 5

Take a tablespoon of marinade and scatter over the rice in a bowl.

Step 6

Scatter half of the yakinori strips over the rice in a bowl, then cover the surface of the rice and yakinori with half of the marinated tuna pieces (note 3).

Step 7

Sprinkle half of sesame seeds and shallots over the tuna with a small amount of wasabi paste in the centre if using.

Step 8

Repeat steps 5 – 7 for the second bowl.

Step 9

Serve immediately.