Kumamoto Recipe
Make Kumamoto Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Filling Ingredients
Garnish Ingredients
Method
Preparation of Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch. Cook the rice according to your rice cooker instructions or use a pot with a 1:1.2 rice-to-water ratio.
- 2
Season the Rice
In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, let it cool slightly and then mix the vinegar mixture into the rice using a wooden spatula. Be gentle to avoid crushing the rice.
Preparation of Fillings
- 3
Prepare Tuna
Slice the fresh tuna into thin strips, approximately 1 cm thick.
- 4
Assemble the Sushi
- 5
Prepare Nori
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 6
Spread Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 2 cm of space at the top.
- 7
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.
- 9
Slice the Roll
Using a sharp knife, slice the roll into bite-sized pieces, cleaning the knife with a damp cloth between cuts to ensure clean slices.
Serve the Sushi
- 10
Garnish and Serve
Serve the sushi with soy sauce, wasabi, and pickled ginger on the side for dipping.
