Bluefin Maki ‡ Recipe

Prepare rice and nori

If sushi rice is not already cooked, cook 1 cup sushi rice per package instructions and season with 2 tbsp rice vinegar and 1 tsp sugar; chill to warm. Cut nori sheets in half crosswise. Lay a bamboo mat on work surface and place a half nori sheet shiny side down.

Form maki

Wet hands to prevent sticking. Put a thin, even layer of about 1/4 cup seasoned sushi rice over the nori, leaving a 1/2-inch top edge free. Arrange 2 oz (about 4-5 thin slices) of bluefin tuna lengthwise across the rice. Using the mat, roll into a tight cylinder, pressing firmly but gently. Seal the edge with a little water. Repeat to make 4 rolls (total 10 oz tuna used across rolls).

Slice rolls

Using a very sharp knife dipped in warm water, cut each roll into 6 pieces (for smaller pieces) or 8 pieces for bite-size; wipe knife between cuts. Arrange pieces on a serving plate or on a bed of butter lettuce/mizuna so they sit slightly elevated.

Garnish

Scatter toasted sesame seeds over the cut maki, add microgreens and pickled ginger to the plate.

Zest the orange first and reserve zest for optional finishing. Cut the peel and pith away and supreme the orange to remove membranes: hold the orange over a bowl and cut segments free between membranes, catching juice. Combine 2 tbsp fresh orange juice, 1 tsp rice vinegar, and 1 tsp sugar in a small bowl and whisk until sugar dissolves. Toss the orange supremes gently in the dressing and set aside. Reserve a tablespoon of the dressing for finishing drizzle.

In a small bowl whisk the egg yolk with the Dijon mustard and lemon juice until smooth. Very slowly begin to drizzle the neutral oil while whisking constantly to emulsify (alternatively use an immersion blender at low speed). Add the olive oil toward the end. Once thickened to a mayonnaise consistency, fold in the minced garlic, minced shallot, chopped chives, and thyme. Season with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Taste and adjust acid or salt as needed. Chill for 10 minutes to let flavors meld.

Transfer the aioli to a squeeze bottle or a small bowl for plating.

Whisk together 2 tsp low-sodium soy sauce and 1/2 tsp toasted sesame oil. Set aside.

To plate: place maki pieces on the bed of lettuce/mizuna. Spoon a few orange supremes on top of or beside each roll piece. Drizzle the reserved orange dressing sparingly over the fish. Dot the trinity aioli over each piece (use a squeeze bottle to make small rosettes or 1/4 tsp per piece). Lightly brush or drizzle the soy-sesame mixture over the tuna for umami lift. Finish with a pinch of sea salt flakes and the toasted sesame seeds, and scatter scallion slices and microgreens for color.

Serve immediately with pickled ginger on the side and extra aioli if desired.