Tuna Sushi Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Cook the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring it to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

Season the Rice

Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice with a wooden spatula. Allow to cool to room temperature.

Prepare Tuna

Cut the fresh tuna into thin strips or small cubes, depending on your preference.

Marinate Tuna

In a bowl, combine the tuna with soy sauce, sesame oil, and a bit of wasabi. Mix gently, ensuring the tuna is well-coated, and let it marinate for about 10 minutes.

Prepare the Nori

Lay a sheet of nori on a bamboo sushi mat, shiny side down.

Add Sushi Rice

With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge free of rice.

Add Fillings

Place a line of marinated tuna, cucumber, and avocado along the bottom edge of the rice-covered nori.

Roll the Sushi

Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling the sushi away from you, applying gentle pressure to form a tight roll. Continue rolling until you reach the exposed edge of the nori, then wet it with a little water to seal the roll.

Slice the Sushi

Using a sharp knife, slice the roll into 6-8 equal pieces, wiping the knife with a damp cloth between cuts to prevent sticking.

Serve

Arrange the sushi pieces on a plate and serve with pickled ginger and extra soy sauce on the side.