Ingredients
8 ounces toro (tuna belly)
1 teaspoon finely minced garlic
1 teaspoon finely minced onion
3 tablespoons prepared wasabi
1/2 cup plus 1 tablespoon soy sauce
1 tablespoon thinly sliced green onion
3 chives, cut into 2-inch lengths
1 ounce osetra caviar
Preparation
Chop the fish very finely by hand until it holds together. In a medium mixing bowl, combine the chopped fish, minced garlic, and onion. Form the mixture into six 2-inch diameter cylinders with your hand or using a 2-inch cookie-cutter round as a mold. Place each of the completed cylinders into a small serving dish.
Combine the wasabi and soy sauce. Drizzle 2 tablespoons soy sauce-wasabi mixture around each cylinder. Garnish each dish as desired with green onion, chives, and a small spoonful of caviar.
