Tuna Sushi

*** Tuna Sushi ***

– Ingredients –

A. Sushi rice
* 2 cups   steamed rice
(sauce : 1  1/3 Tbsp sugar, 1  1/3 Tbsp vinegar,   1/5  tsp salt)
* 1/2   Tbsp sesame seed (optional)

B. Fish
* 2/3 ~ 1   lb    tuna (or salmon, cooked shrimp… etc.)

C. Dipping sauce
(1 Tbsp soy sauce, 1/3 ~ 1 tsp wasabi)


– Cooking Direction –

A. Sushi rice

1. Cook the white rice.
2. Scoop the 2 cups of cooked rice into a medium bowl.
3. In a small bowl combine the sugar, vinegar, salt and mix well. Pour in the cooked rice.
4. Cool with a fan while gently turning the rice over so that each grain is coated with the seasoning (use a spatula until the rice is almost at room temperature.)
5. Add the sesame seeds and mix gently. (optional)
6. In a small bowl combine 1 cup of water and 1 tsp of vinegar. (su water)
(Dip your hands in the su water and make sure to keep them wet. Having wet hands helps prevent the rice from sticking to your hand)
7. Use one hand and take 1½ Tbsp sushi rice and squeeze, while using the other thumb to push and roll together to make a 0.8 x 2 inch cylinder.
8. Cover the wrap with small holes.

B. Cutting Fish

* Cut to the tuna 3 x 1 ½ x 1/4 inches.

C. To assemble the sushi

Place the cylinder of rice in the palm of one hand, cover with a piece of tuna, and squeeze lightly.
(Japanese restaurant style :  Place the cylinder rice in the palm of one hand, placing a small dollop of wasabi on the top of the cylinder rice. Then, cover with a piece of fish, and squeeze lightly.)

D. Serve

Serve tuna sushi with dipping sauce.