Bluefin Maki ‡ Recipe

Cook and season sushi rice

Rinse 1 cup dry short-grain rice under cold water until the rinse runs clear. Drain and combine with 1.1 cups water in a rice cooker or pot. Cook per rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes. Let rest covered for 10 minutes. While rice cooks, warm 3 tbs rice vinegar with 1.5 tbs sugar and 1/2 tsp fine sea salt until dissolved; cool to room temperature. Transfer cooked rice to a wooden or wide bowl, gently fold in the vinegar mixture with a paddle or wooden spoon while fanning to cool. Aim for glossy, slightly sticky rice. You should end up with about 2 cups seasoned rice.

Prepare fillings

Slice the bluefin tuna into long, even strips about 1/3" thick and 3–4" long suitable for rolling (reserve extra for thin sashimi slices if desired). Peel and segment the orange: cut off the top and bottom, slice away the peel and pith, then segment between membranes; reserve 4–6 small segments and finely chop 1 tablespoon of segments for the aioli. Seed and julienne 1/2 cucumber into thin matchsticks. If using, wash and pat dry shiso leaves or microgreens.

Assemble maki

Place a bamboo sushi mat on a work surface and top with plastic wrap. Lay one nori sheet shiny-side down on the mat. With wet fingers, spread ~1/2 cup seasoned sushi rice evenly over the nori leaving a 1/2"–1" strip at the top edge free of rice. Lightly brush the top edge with a little water to seal when rolling. Across the center of the rice line up 3–4 tuna strips, a few cucumber julienne, a shiso leaf (or microgreens), and a couple small orange segments (finely chopped orange can be sprinkled sparingly). Drizzle a few drops (or spread gently) of trinity aioli along the filling line (see aioli section).

Roll and cut

Lift the bamboo mat edge nearest you and roll away from you, tucking the fillings in and applying even pressure as you roll to form a tight cylinder. Seal the roll by dampening the top nori edge and finishing the roll. Brush the seam with a little neutral oil to gloss. Using a very sharp knife dipped in water and wiped between cuts, slice each roll into 6–8 pieces (for a full-size roll, yield 6–8 maki). Sprinkle toasted sesame seeds over the cut faces and arrange on a serving plate. Repeat with remaining nori, rice, and fillings to make 3–4 rolls total (depending on yield).

Optional sashimi finish

If you reserved extra tuna, lay thin sashimi slices atop each maki piece, pressing gently so they adhere, then brush lightly with soy or the reserved aioli for a contemporary 'nigiri-style' finish.

Make the aioli while rice rests. In a small bowl combine 1/2 cup good-quality mayonnaise, 1 tbsp fresh orange juice, 1/2 tsp finely grated orange zest, 1/2 small clove garlic (minced), 1/2 small shallot (very finely minced), 1 tbsp finely snipped chives, 1/4 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Add the 1 tablespoon chopped orange segment reserved from the fruit used in the rolls. Stir until smooth and taste—adjust salt or a touch more orange juice if you prefer brighter acidity. Chill for at least 10 minutes to let flavors marry. The aioli should be creamy and spreadable; if too thick, thin with up to 1 tsp water or more orange juice.

Plate the maki pieces on a serving board. Serve the rolls with small bowls of soy sauce, a dab of wasabi, and pickled ginger. Spoon extra trinity aioli into a small dish for dipping or drizzle a small amount atop each slice just before serving. Garnish plates with microgreens or additional orange segments for contrast.

Storage note: Assemble rolls and store tightly wrapped in plastic wrap in the refrigerator up to 6 hours for best texture; aioli keeps refrigerated in an airtight container up to 3 days.