Makes 20 pieces / Serves 4
This dish combines Italian crudo with sushi rice to create what I call Mediterranean sushi. No soy sauce!
1¼ cups Brown Sushi Rice (here)
4 ounces sushi-grade tuna, sliced ¼ inch thick against the grain on an angle
Extra virgin olive oil for rubbing
Scant ½ cup Mediterranean Salsa (above)
Scant 2 tablespoons crumbled feta cheese
Kosher salt
Fresh ground black pepper
2 tablespoons chopped mixed fresh herbs (parsley, mint, dill)
Red wine vinegar for drizzling
Wet your hands and scoop 1 tablespoon of the rice into one palm. Make a fist around it to shape into a ½- x 1-inch rectangle. Push the ends in with your thumb and index finger to create clean edges. Put the rice block on a platter and repeat with remaining rice.
Drape a slice of tuna over each rice block, then rub with olive oil. Top with a teaspoon of salsa and ¼ teaspoon feta, and season with salt and pepper. Garnish with a pinch of the herbs and a drop of the vinegar. Serve immediately.