Artist’s Palate: Takashi Murakami’s tuna nigiri
Contrary to his outré aesthetic, his favourite variety, tuna nigiri, is as orthodox as it comes. The artist’s opinion on flowers, a recurring motif in his artwork, is more ambivalent. ‘Their smell, their shape – it makes me feel almost physically sick, and at the same time I find them very “cute”,’ he says.
Fresh sushi-grate tuna, thinly sliced
Rinse the rice until the water runs clear, then place in a pan with almost double the amount of water and bring to the boil. Reduce the heat, cover and cook for 20 minutes until tender and the water absorbed. Leave until cool enough to handle.
Combine the rice vinegar with some sugar and salt in a pan and cook over a medium heat until the sugar dissolves. Allow to cool, then stir into the cooled rice, stirring until it dries and becomes sticky.
With a wet hand, grab a handful of rice and shape it into an oval form. Lay a slice of tuna on top and press down gently. §
A version of this article originally featured in the March 2019 issue of Wallpaper* (W*240)