Ahi Sashimi Maki Mono 4pcs Recipe
Make Ahi Sashimi Maki Mono 4pcs Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Ahi Sashimi
Maki Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a pot, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 18 minutes, or until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon, being careful not to mash the rice. Let it cool to room temperature.
Preparing Ahi Sashimi
- 4
Slice the Ahi Tuna
Using a sharp knife, slice the sushi-grade Ahi tuna into thin strips, about 1/4 inch thick. Place the slices on a plate.
- 5
Prepare Condiments
In separate small bowls, place soy sauce, wasabi, and pickled ginger for serving alongside the Sashimi.
Maki Assembly
- 6
Prepare the Nori
Lay a sheet of nori, shiny side down, on a sushi mat or clean surface.
- 7
Add Sushi Rice
With wet hands, grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge. Press gently but firmly to adhere the rice.
- 8
Add Ahi Slices
Place a few slices of the Ahi tuna horizontally across the center of the rice-covered nori.
- 9
Roll the Maki
Using the sushi mat, carefully roll the nori away from you, tucking it tightly around the filling. Continue rolling until the entire sheet is rolled up. Moisten the top edge of the nori with a little water to seal the roll.
- 10
Slice the Maki
Using a sharp knife, slice the roll into 4 equal pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
- 11
Garnish and Serve
Sprinkle sesame seeds on top if desired and arrange the pieces on a plate. Garnish with chives and serve with soy sauce, wasabi, and pickled ginger on the side.
