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Ingredients
Tuna Sushi
- For the tuna sushi
- 1 fresh Tuna steak (thickly sliced) (about 250 grams) (approximately 9 ounces)
- 2 Tbsps Japanese sesame oil
- salt
- freshly ground peppers
- 1 Tbsp soy sauce
- 2 tsps Wasabi paste
- 150 grams prepared Sushi rice (recipe below)
- 2 toasted Nori seaweed
- For the sushi rice
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed (8 x 8 cm) (approximately 3 x 3 inches)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
For the sushi rice: Rinse the rice under running water until the water runs clear.
Bring the rice to a boil along with the water and seaweed, cover and simmer for 10 minutes. Remove the pan from the heat and let stand, covered, for 3-5 minutes.
Gently warm the rice vinegar, salt and sugar.
Transfer the rice to a bowl and remove the seaweed. Slowly drizzle in the rice vinegar mixture, mixing with chopsticks and fanning the rice with a small fan to quickly cool the rice to room temperature and give it a nice shine.
For the tuna sushi: Slice 8 very thin and uniform slices (about 3 x 5 cm) (approximately 1 x 2 inches) from the tuna then coat 1 side of each piece of tuna with wasabi.
Cut the nori into 8 pieces.
Shape the sushi rice into 8 flat oblong pieces and place on the nori. Arrange the tuna slices over top.
Drizzle the soy sauce over the remaining tuna, season with salt and pepper then sear in hot oil for about 1 minute per side. Remove from the heat and let stand, covered, for 2 minutes. Slice the steak into 8 evenly sized pieces and arrange decoratively over the fish slices on the sushi rice.
(Percentage of daily recommendation)
| Calorie | 1,333 cal. | (63 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 224 g | (149 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7 g | (23 %) |