Sashimi and Nigiri with Cress Dip

Preparation

1. For the sashimi and nigiri: wash the rice thoroughly with cold water until the drained water is clear.
2. Bring the rice to the boil in the water. Cover and allow to simmer on low heat for approx. 20 minutes.
3. Mix the rice vinegar with the salt and sugar and mix into the cooked rice.
4. Finely slice the tuna using a sharp knife and form into sashimi and nigiri with the lukewarm rice mixture.
5. For the cress dip: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil until emulsified. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
6. Serve the sashimi and nigiri with the cress dip.