T - Uramaki Bluefin Tuna Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a bowl and rinse under cold water, swirling and draining until the water runs almost clear (3–5 rinses). Drain rice 30 minutes. Transfer rice to a pot with 360 ml water, cover, bring to a gentle boil, then reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Prepare Sushi Vinegar

While rice cooks, combine 60 ml rice vinegar, 2 tbs granulated sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve. Do not boil. Cool slightly.

Transfer cooked rice to a large nonreactive bowl. Gently fold in the sushi vinegar mixture with a wooden spatula using cutting and fanning motions to cool the rice quickly and give it a glossy finish. Spread rice out to cool to slightly warm (not hot). Cover with a damp towel until ready to use.

Prepare Tuna

Trim 250 g sashimi-grade bluefin tuna into a long rectangular block about 20 cm (8 in) by 3 cm (1¼ in). If preferred, slice into long strips ~1 cm thick. Toss tuna gently with 2 tbs Japanese mayonnaise to coat evenly (this gives a creamy texture). If using masago/tobiko, mix it with a portion of the tuna or reserve for topping.

Prepare Vegetables and Nori

Julienne cucumber into thin batons, remove seeds to avoid extra moisture. Slice avocado lengthwise into 6–8 strips and brush lightly with a little lemon or rice vinegar if desired to prevent browning. Cut each full nori sheet in half crosswise to make 4 pieces; for uramaki (rice outside) you'll use full half-sheets.

Place a bamboo mat on a flat surface and cover the mat with plastic wrap to keep rice from sticking.

Lay one half-sheet of nori (shiny side down) on the plastic-wrapped mat. Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 1 cup of sushi rice and evenly press it onto the nori, covering the entire sheet in a thin layer (about 3–4 mm thick). Use damp hands to smooth the rice. Flip the nori so the rice side is down against the plastic wrap and the shiny nori side is up.

On the nori (now facing up), arrange a strip of the tuna mixture along the center lengthwise, add a few cucumber julienne and 1–2 avocado slices. Do not overfill; leave a small margin at the edges.

Begin to roll using the bamboo mat: lift the edge closest to you and roll firmly but gently, tucking the fillings into a tight cylinder. Press evenly to form a compact roll. Use the mat to shape and compress the roll for 20–30 seconds. Repeat with remaining ingredients to make 2 rolls.

Optional: For an outside topping of masago/tobiko, spread 1–2 tbs over the rice before final shaping, or sprinkle toasted sesame seeds over the roll surface for contrast.

Using a very sharp knife dipped in water (wipe between cuts), trim the ends of each roll to neaten. Slice each roll into 8 equal pieces (about 3 cm each) using a single smooth motion per cut to avoid squashing. Clean the knife between cuts if rice sticks.

Arrange pieces on a platter, garnish with toasted sesame seeds, and serve with soy sauce, pickled ginger and wasabi on the side.