Yummy

Delicious Tuna Sushi You Can Make at Home





Delicious Tuna Sushi You Can Make at Home

Let’s Make Flavorful Tuna Belly Sushi!

I’ve been really into tuna sushi lately and find myself making it often. Eating out can be quite expensive, so let’s enjoy restaurant-quality tuna sushi right in our own homes! It’s incredibly easy to make.

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Seafood
  • Occasion : Everyday
  • Cooking : Raw
  • Servings : 4 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Ingredients
  • Tuna (belly cut recommended) 800g
  • Coarse salt 2 Tbsp
  • Water 1000ml
  • Freshly cooked white rice 4 bowls
  • Store-bought sushi vinegar (seasoned rice vinegar) as needed
  • Soy sauce (for serving)
  • Wasabi (for serving)

Cooking Instructions

Step 1

Prepare fresh tuna, preferably the belly cut for its rich flavor. Using completely frozen tuna is key to maintaining its freshness.

Step 2

Dissolve 2 tablespoons of coarse salt in 1000ml of water to create a brine. Gently rinse the tuna in this saltwater solution. This helps to remove any fishy odors and enhances its freshness.

Step 3

Lay down several layers of clean paper towels or a thin cloth to absorb excess moisture. If your tuna has skin, carefully trim it off with a knife. If there’s no skin, you can proceed without this step.

Step 4

Wrap the tuna with the paper towels. Place it in the refrigerator and let it thaw slowly for about 30 minutes to 1 hour. Rapid thawing can cause the juices to escape.

Step 5

To the freshly cooked, warm white rice, add the store-bought sushi vinegar. Quickly mix using a rice paddle, ensuring the rice grains aren’t crushed. The amount of sushi vinegar can be adjusted to your taste and the rice quantity. Gently fold it in.

Step 6

To prevent the rice from sticking to your hands, pour about 2 tablespoons of sushi vinegar onto a small plate. Dip your fingertips in the vinegar before shaping the rice into bite-sized, slightly flattened oval portions. Arrange the sushi rice on a plate and add a dab of wasabi on top of each piece.

Step 7

Once the tuna is thawed, slice it into pieces suitable for sushi toppings, about 1 to 1.5 cm thick. Slicing against the grain will result in a more tender bite.

Step 8

Carefully place each slice of tuna on top of the prepared sushi rice, over the wasabi. Your exquisite homemade tuna sushi is now complete! Serve with fresh soy sauce and enjoy.



Exit mobile version