Sushi Cookbook: Mouthwatering Sushi Recipes for The Amateur Cook! by Valeria Ray

Author:Valeria Ray [Ray, Valeria]
Language: eng
Format: epub
Published: 2019-12-01T23:00:00+00:00

Tuna (Maguro) Sushi

There’s nothing tastier than a fresh slice of tuna paired with Sushi rice.

Yields: 6 Pieces

Time: 30 Minutes

Ingredients:

Cooked Sushi Rice (1½ cups)

Fresh Tuna Meat (6 oz., large, sashimi grade, thinly sliced)

Sesame Oil (2 tbsp.)

Special Equipment/Tools Needed:

Bamboo Mat

Plastic Wrap (to cover bamboo mat)

Tezu (mixture of 2 tsp. rice vinegar and ¼ cup water)

Directions:

Cover your bamboo mat with plastic wrap; then lay it on a flat surface.

Line up the edge of your bamboo mat with your tuna in a straight line down the edge of your mat.

Top with 1 cup of your Sushi rice. Carefully wet your fingertips in tezu then proceed to spread the rice evenly over the tuna, and the mat. Once spread evenly sprinkle with sesame seeds.

Position your thumbs below the bamboo mat and roll the mat over to form a tight cylinder.

Begin to roll the mat into tight cylindrical shapes keeping a gentle pressure on the mat. Roll until at the end.

When you have reached the end of your roll, release the mat and lift the Sushi roll off the mat gently.

Using a clean, sharp knife, cut the roll into 6 equal pieces. Clean your knife after each slice.

Remove plastic wrap and Enjoy!

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