Maguro Sushi
Description
The recipe won't take much time. You can substitute rice vinegar with white balsamic vinegar, which is more commonly available and tastes just as good. You can buy round or long-grain rice varieties such as "Boldo" or "Camolino"; the latter is perfect for making sushi.
Instructions
- 1
Step 1
Prepare all the ingredients. Thaw the tuna fillet in advance while still in the packaging, then remove it and thoroughly pat the fish dry with paper towels.
- 2
Step 2
Rinse the rice until the water runs clear, cover with drinking water so that it is 1.5 centimeters above the rice, and place the pot on the heat. As soon as the water boils, reduce the heat to the lowest setting, cover with a lid or a flat plate, and cook for 15 minutes. Then remove the pot from the heat, place a couple of paper towels between the pot and the lid, and leave for another 15 minutes.
- 3
Step 3
Mix the vinegar, sugar, and level salt in a small bowl; warm briefly in the microwave until the crystals dissolve completely.
- 4
Step 4
Add the dressing to the rice and mix.
- 5
Step 5
Soak paper towels in cold water, wring them out, and cover the pot with rice until it cools.
- 6
Step 6
Cut the fillet across the grain into 4–5 slices for nigiri; cut the remaining fish into long strips about 1 centimeter wide.
- 7
Step 7
Place the rice on a sheet of nori, lightly moistening your hands and spoon with water; leave the far edge away from you bare for 1.5–2 centimeters. Place a couple of tuna sticks in the center and roll the roll using a bamboo mat.
- 8
Step 8
Lightly moisten your palm with water, scoop up a tablespoon of rice, shape it into a firm oblong ball, and top with a slice of tuna.
- 9
Step 9
Cut a thin strip from the seaweed and wrap the nigiri with it so the tuna holds better on the rice.
- 10
Step 10
Dip the knife blade in water, slice the roll into equal portions about 1 centimeter thick, arrange on a plate together with the nigiri sushi, and serve with soy sauce, wasabi, and pickled ginger. "Maguro" sushi is ready!