Without blood vessels, nerves or organs, in vitro meat can be manufactured to be nearly transparent. See-through sashimi mimics the same physical structures that make glass frogs look like glass or jellyfish look like jelly, creating nearly invisible meat with a pure, delicate flavor. Honest from the Lab.
Grown in thin sheets in completely sterile conditions, see-through sashimi is cultured from meltingly tender blue fin tuna. Not only is it fattier and tastier than real tuna, it could also halt the overfishing of these threatened species. Arrange slices of see-through tuna like a traditional platter of fugu sashimi, or put a European spin on the dish by constructing a stained glass window made entirely of seafood.
400 grams short grain Japanese rice
60 milliliters white wine vinegar
60 milliliters rice vinegar
50 grams sugar
2 tablespoons salt
See-through tuna sashimi
1. Rinse the rice five times and drain. Cook the rice in a rice cooker, or boil according to package instructions.
2. Combine the two vinegars, sugar, and salt in a small saucepan. Warm over medium heat until the sugar has dissolved.
3. Transfer the rice to a large bowl. Sprinkle half of the seasoned vinegar over the rice. Using a spatula or flat wooden spoon, incorporate the vinegar into the rice using a slicing motion. Take care not to mash the rice. While incorporating the rice with one hand, use a fan in the other hand to cool the rice. Add more vinegar to taste.
4. Moisten your hands in clean water. Form a ball of rice into a small log. Place the log on top of a slice of see-through sashimi. Gently roll the two together. Repeat with the remaining pieces of sushi. Serve with soy sauce and wasabi.
From The In Vitro Meat Cookbook: 45 lab grown meat dishes you cannot cook yet.