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It's been awhile I make sushi for hubby.He is a sushi freak.I managed to get some small cut vacuum pack tuna the last time I was in NYC..Too bad he still prefer salmon than tuna because salmon texture is more creamy and soft than tuna.I guess it's take someone who really know how to appreciated tuna .Or maybe I should get fresh tuna from the fish market,I guarantee the tuna taste better than frozen tuna,right?
Ingredients:(A)
For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water
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2 vacuum pack small size tuna,about 4 oz each
2 tsp tobiko
1 strand green onion,cut small
Method:1:Wash calrose rice ,change the water 3-4 times,then put the rice in rice cooker with water.Let it cook until it pop to warmer method.
2:Use a very sharp knife to cut tuna fillet into 8 x 5 cm or 3 x 2 in pieces,4-5 mm thick.I used vacuum pack small size tune,so I managed to adjust the triangle cut to straight cut .Placed the tuna on a tray or plate,cover with clear film ,then chill.
3:Remove the rice from rice cooker,then add in vinegared mixed into the rice.Mix well.
4:Ready a bowl of cold water on the side for moulding.This water is used for your hands while making nigiri-zushi
5:Wet your hand with the water and scoop about 1 1/2 tbsp su-meshi into your palm.Gently but firmly grip the su-meshi and make a rectangular block until all the rice finish.Do not squash the rice but ensure the grains stick together.The size of the blocks must be smaller than the topping(tuna)
6:Put the su-meshi block on a damp chopping board,take out the cut tuna from chiller and top each piece tuna on top of the rice block.Gently press it the tuna and form your palm into a cup shape nigiri-zushi to a smooth surfaced mound.Do not overwork,as the warmth of your hands can cause the topping to lose their freshness.
7:Repeat this process until all the rice and topping are used.Top with some scallion or tobiko before serve immediately with little shoyu( or wasabi and soy sauce).
Note:
Don't worry if your su-meshi block doesn't look neat.Wet your hands with hand water frequently,and keep the work surface tidy all the time.Some people like their fish(topping) thicker but I like mine longer and thinner.You can cut any size you like depend on your preferences.
love love tuna sushi and salmon sushi, or anything with raw fish... love the slightly chewy texture and the fact that they are not fattening
ReplyDeleteThe colour pinky look so tempting, wish I can have a bite of it.
ReplyDeleteCarlos too a huge fan of sushi. If I make for him everyday he will eat it :) The tuna look really pink and fresh. Did you get it from TJ's?
ReplyDeleteOMG, Lesley, your tuna sushi looks so yummy...I love tuna, but quite expensive to buy here in Toronto...so we only have it on special occasions...Is it expensive in New York?
ReplyDeleteCindy:
ReplyDeletethen you should try tako/cuttlefish,it's really chewy!!
Sonia:
come ,come here:P
icook4fun:
No Gert I didn't get from TJ,coz their tuna color is really dark red not appettizing at all.I been TJ few times but still they don't have good grade tuna these days.I get this frozen tuna from Flushing..This tuna look good but not really taste really great...I guess maybe it's frozen..I should get it fresh from fish market or friend's sushi restaurant.Hmmm Carlos know his stuff..eh?
Sue:
thanks! yes good grade tuna is really expensive here too!! I understand some Japanese restaurant serve good grade tuna especially the if the restaurant didn't offer "buy one get one FREE" sushi or "all you can eat"! Good grade tuna can cost up to $15 a pound,I mean the cost only!! u need a license to fish tuna plus u really need a skill to release the tuna blood after been caught if not the tuna meat will stained with spotty blood,then tak laku lor!