This was such a divine combination of textures and flavours, the crunch of the tempura shiso leaf and the delicate melt-in-your-mouth tuna with spicy sesame mayo was just beautiful.

Tuna Tartare & Tempura Shiso Sushi Cake

Tuna Tartare & Tempura Shiso Sushi Cake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g Cooked Sushi Rice
  • Dash Sushi Rice Vinegar to season the rice
  • 4 tsp Furikake Japanese Seasoning
  • 480g Tuna sashimi-grade fish chopped into small cubes
  • 6 tbsp Light Soya Sauce
  • 3 tsp Sesame Oil
  • 2 tsp Sriracha
  • 3 tbsp Japanese mayonnaise (I used Kewpie)
  • 2 tbsp Chives finely chopped
  • 2 tsp Spring onions finely chopped
  • 4 Shiso Leaves
  • A small handful of micro herbs for each cake
  • GARNISH: Edible flowers, toasted sesame seeds
  • 3” cooking ring with pusher
  • Sesame oil to grease cooking ring



Search under recipes search bar for ‘Crispy Light Tempura Vegetables’.  The tempura recipe is for more than just 4 tempura shiso leaves, so why not make some vegetable tempura to accompany your sushi cakes!

  1. Place cooked hot sushi rice in a wooden bowl and season with sushi rice vinegar, 2 tbsp soya sauce and the furikake. Mix well and cover with a damp tea towel.
  2. Place cut tuna in a glass bowl with the remaining soya sauce, sesame oil, Sriracha, Japanese mayonnaise, chives and spring onions, mix well, set aside.
  3. Grease or brush the inside of the cooking ring, and with a touch of sesame oil, grease your chopping board a little too so it can easily be removed.
  4. Place the cooking ring on the greased board and fill way up with the seasoned sushi rice. Flatten the rice with the ring pusher.
  5. Fill another way up with some of the tuna, about 60g, again flatten with the ring pusher.
  6. Add more sushi rice to the cooking ring to fill it to the top and again flatten with the ring pusher.
  7. Slowly move the cooking ring upwards, add a handful of micro herbs to the top, pressing down slightly, then remove the ring so the micro herbs stay in place.
  8. Add the tempura shiso leaf to the top of the micro herbs and fill with another 60g of tuna to weigh it down and stay in place.
  9. Garnish with the edible flower and more toasted sesame seeds, repeat with the remaining 3 sushi cakes
  10. Enjoy!
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