Reindeer nigiri

Instructions

1. 1

   Put the tenderloin in a bag with the soy sauce and leave it in the fridge for about 12 hours. Longer does no harm.

2. 2

   When the meat has had its 12 hours, start the rice. Tip it into a pot, cover it with water, rub the grains gently between your fingers and pour the cloudy water off. Keep doing this until the water runs clear.

3. 3

   Measure in the 300 ml of water and leave the rice to soak for 15 minutes.

4. 4

   Heat the oven to 210°C, fan. Put the lid on the pot and cook the rice for 21 minutes.

5. 5

   Take the pot out and leave it covered for another 10 minutes. Don't lift the lid.

6. 6

   Now open it and fluff the rice with a spatula, folding in the sushi vinegar a little at a time. Let it cool to room temperature.

7. 7

   Once the rice is cool, slice the reindeer as thinly as you can.

8. 8

   Wet your hands and shape the rice into ovals about 6 cm long. Drape a slice of reindeer over each one and serve with the soy, wasabi, ginger and sesame seeds.