This post is actually the continuation of a "fresh wasabi rhizome" post. That means the center of attention is the small mound of wasabi in the picture below. The rest of the dish was just to highlight the wasabi (this could be a case of the tail wagging the dog). I made marinated tuna or 鮪の漬け for this. This time I marinated the tuna overnight which made the texture of the tuna somewhat slimy which may not sound appetizing but many Japanese like this particular texture in marinated tuna.
I made sushi rice and spread it on the bottom of the bento box. I then covered the surface with marinated tuna. As garnish, I used Jabara-cut cucumber, avocado, scallion (briefly microwaved with splash of sesame oil), strips of nori and perilla. Of course, the most important garnish is the freshly grated wasabi.
The slightly slimy texture of the tuna, of course, does not brother me and even my wife sort of liked it. We spread a little of the wasabi on the each slice of tuna before eating. The is a sublime combination of flavors and textures. We almost used up this small wasabi daikon after all these dishes.