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Ingredients
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Sushi Rice
Tuna
Wasabi and Soy Sauce
Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine-mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear, about 3-5 minutes.
- 2
Cook the Rice
In a rice cooker or a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the warm rice until evenly coated. Allow the rice to cool to room temperature.
Prepare Chutoro
- 4
Slice the Tuna
Using a sharp knife, slice 200 grams of chutoro into thin, bite-sized pieces, about 1/4 inch thick. Set aside on a plate.
Assemble the Sushi
- 5
Shape the Sushi
Wet your hands with water to prevent sticking. Take a small amount of sushi rice (about 1 tablespoon) and shape it into an oval mound. Place a slice of chutoro on top of the rice mound.
- 6
Add Garnishes
Add a small amount of wasabi on top of the chutoro, then sprinkle with sesame seeds and chopped green onion. Serve with pickled ginger on the side.
Serve
- 7
Enjoy
Serve the chu-toro sushi on a plate with soy sauce for dipping. Enjoy your delicious medium fatty tuna sushi!