Mix the mirin, cooking sake, and the soy sauce in a small sauce pan and put on medium heat. Once it starts to simmer, reduce the heat to medium-low and allow to simmer for about 5 mins. This will help cook off the alcohol and thicken the marinade. Allow to the marinade to cool.
Slice the tuna into small bite sized pieces, and then in a bowl combine the tuna and the marinade. Allow to marinate in the fridge for 15-30 mins.
Now, you can make your sushi rice. Feel free to prepare according to your own preferred method, or use our recipe here.
When the sushi rice is ready, place into bowls, and top with the marinated tuna. Slice the shiso perilla leaves into thin strips, and top the bowls with the leaves, the sesame seeds, and place the sushi ginger on the side. Optionally, you can also top with some kizami shredded nori seaweed. Feel free to slightly mix the ingredients all together.
- Feel free to use other sashimi grade raw fish such as salmon or mackerel.