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Ingredients
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Ingredients
Method
Directions
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice cooker's instructions or bring to a boil, then reduce the heat and simmer for 20 minutes. Remove from heat and let it sit for 10 minutes.
Season the Sushi Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.
Prepare the Tuna
Slice the fresh tuna into thin strips, about 1/2 inch wide.
Assemble the Maki
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking and spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a few strips of tuna along the center of the rice.
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight cylinder. Roll until you reach the border of nori. Moisten the edge of the nori with a little water to seal the roll.
Slice and Serve
Using a sharp knife, slice the roll into 6 equal pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.