Tuna Cigaro Recipe

Rinse the Rice

Place the white sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes or until all the water has been absorbed.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold with a spatula to combine. Allow the rice to cool to room temperature.

Slice the Tuna

Using a sharp knife, slice the big eye tuna into thin, rectangular pieces, approximately 1/4 inch thick. Aim for uniform slices to ensure even serving.

Prepare the Nori

Lay one nori sheet shiny side down on a bamboo sushi mat or clean surface.

Add Rice

With wet hands, take a small handful of seasoned rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.

Add Tuna

Place two to three slices of the prepared big eye tuna on top of the rice, centered and slightly overlapping.

Roll the Cigaro

Starting from the bottom, carefully roll the sushi away from you using the bamboo mat, applying gentle pressure to form a tight roll. Seal the edge of the nori with a bit of water.

Slice the Cigaro

Using a sharp knife, slice the roll into bite-sized pieces, about 1 inch thick. Clean the knife with a damp cloth between cuts to ensure clean slices.