You could also serve tartare in gunkan. Gunkan is a type of sushi. It consists of a nigiri rice ball coated with a strip of nori on which filling, of your choice, is placed. To do this, form a 15 ml (1 tablespoon) elongated ball of rice, working with your right hand lightly moistened. Surround rice ball with a 2-cm (3/4-inch) strip of nori, pressing firmly so it sticks to rice. Let seaweed sheet extend from rice, if desired. Place 15 to 30 ml (1 to 2 tablespoons) of tartare on rice and let it extend slightly beyond seaweed sheet.
This recipe was developed in collaboration with Genevieve Everell.
