Good food should feel warm, generous, and worth passing around, and that is the spirit behind Sushi Rice. I would set this in the middle of the table and let everyone help themselves. I hope you enjoy both the making and the sharing of it.
Ingredients
Sushi rice
- 2 cup sushi rice
- 2 cup water
- 1/4 cup unseasoned rice vinegar
- 1 tsp salt
- 2 tsp sugar
- 1/3 cup oil for frying
Tuna filling
- 5 lb tuna
- 1 tbs soy sauce
- 1 tbs yuzu
- 1-2 tbs sriracha to taste
- 3 tbs kewpie mayonnaise
- 1/2 tsp sesame oil
- 3 tbs finely diced green onions
Topping
- Sesame seeds, black and toasted
- 1/2 avocado cubed
- Unagi sauce optional
Instructions
- Wash the rice until it’s clear, bring the rice to a boil, cover and lower the heat let cook until all the water is absorbed. Heat the vinegar with the sugar and salt then add to the rice and fluff.
- Let the rice cool before forming into a mold lined with plastic wrap, press the rice down firmly cover with plastic wrap and place in the fridge for 4 hours you can do this step a day before and keep in the fridge.
- In the meantime to cure the fish mix 1/3 cup sugar + 1/3 cup salt and pack it really well on the tuna, let rest for 30 minutes this will help draw out the moisture. Rinse in cold water and pat dry.
- Chop the tuna really fine add the rest of the ingredients and mix well.
- I cut my rice in triangles you can also cut in square or rectangular strips if you prefer, fry on both sides until golden.
- Top with the tuna then 1/2 of an avocado, unagi and sesame seeds.
Notes
- You can also fry triangle tortilla and serve the tuna with it.