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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming gummy.
- 2
Cook the Sushi Rice
In a rice cooker or pot, combine the rinsed sushi rice with 2 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes. Remove from heat and let it steam for another 10 minutes.
- 3
Season the Sushi Rice
In a small bowl, mix together the rice vinegar, sugar, and a pinch of salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool it down.
- 4
Prepare the Tuna Belly
Ask your fishmonger for fresh tuna belly and ensure it's of high quality. Slice the tuna belly into thin sashimi-style pieces, about 1/4 inch thick.
- 5
Season the Tuna Belly
Sprinkle the sliced tuna belly with sea salt and let it sit for about 5 minutes to enhance the flavor.
- 6
Serve
Arrange the seasoned tuna belly on a plate. Serve with a small dish of soy sauce and wasabi on the side. Place a scoop of sushi rice next to the tuna for a complete dish.