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4 cups cooked sushi rice
1 lb Yellow Fin tuna, cut in small pieces
1 Cucumber, peeled & chopped
1/2 pack kaiware, washed & cut in half
6 pcs gobo (pickles) cut in small pieces
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SAUCE
4 oz soy sauce
4 oz mirin (sweet sake)
2 oz garlic chili sauce
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TOPPING
1 Avocado, cut in small pieces
Seaweed, cut into fine pieces
Wasabi
Marinated Ginger |
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Prepare sushi rice (recipe below).
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Mix
soy sauce, mirin, and garlic chili sauce in a small bowl.
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Place
one cup cooked sushi rice in four serving bowls. Add tuna, cucumber,
kaiware and gobo. Pour sauce over each bowl..
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Top
with avocado, seaweed, wasabi and ginger.
Serves four |
SUSHI RICE
2 cups cups raw Japanese-style rice
2 1/2 cups water
1/4 cup rice wine vinegar
3 tbsp sugar
1 tsp salt |
- Put the rice in a bowl and wash it with
cold water. Repeat washing until the water becomes clear.
- Drain the rice and place it in the rice
cooker and add water.
- Let the rice soak in the water at least 30
min. One hour is ideal.
- Steam rice according to rice cooker
instructions.
- Mix rice vinegar, sugar and salt in a
small on low heat and cook until the sugar dissolves. Cool the vinegar
mixture.
- Spread cooked hot rice into a large plate.
- Sprinkle vinegar mixture over the rice and
fold quickly. Do not smash the rice.
- You can use a fan to cool and remove
moisture as you mix sushi rice to give it a shiny look.
Serves four
Note: Japanese rice is a medium-grained rice
and gets sticky when it is cooked. The long-grained American rice isn't
proper for sushi because it is drier and doesn't stick together. |
