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When ingredients are simple, yet exquisite, they can also be put together quite quickly. For a delicious, mid-week lunch, this is advantageous.
Seen above is my lunch: sticky rice topped with a mixture of mayo, soy sauce and toasted sesame oil; topped with Donostia Foods Ventresca of Bonito del Norte Tuna Belly Fillets (long name); topped with roasted black sesame seeds. Prep time? Negligible.
This is all based on the recipe from Eric Kim at the New York Times.
And yes, I used a plate and not a bowl. When you have plates like these, you use them.
