Tuna (maguro)* Recipe
Make Tuna (maguro)* Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnishes
Method
Preparation of Tuna
- 1
Slicing the Tuna
Using a sharp knife, slice the fresh tuna into thin, bite-sized pieces. Aim for slices about 0.5 cm thick for optimal texture.
- 2
Serving the Tuna
Arrange the sliced tuna on a serving plate. You can fan the slices out for an appealing presentation.
Preparation of Sushi Rice
- 3
Cooking the Rice
Rinse the sushi rice under cold water until the water runs clear, then cook it according to your rice cooker instructions. Typically, combine 1 cup of sushi rice with 1.2 cups of water.
- 4
Seasoning the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until dissolved, then fold this mixture into the warm rice once it's cooked. Allow the rice to cool to room temperature.
Serving
- 5
Plating
On each serving plate, place a small mound of sushi rice, then top it with a slice of tuna. Add a small dollop of wasabi and a side of pickled ginger.
- 6
Garnishing
Sprinkle sesame seeds and chopped green onions over the tuna and rice for added flavor and presentation.
- 7
Serving with Soy Sauce
Serve with a small dish of soy sauce on the side for dipping, allowing guests to add as much or as little as they like.
