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Tuna Belly and Spring Onion Sushi Roll
80g vinegared sushi rice
40g tuna belly (toro)
2g chopped spring onions
1 pc seaweed
1g wasabi
Method:
Chop tuna until it becomes a paste. Place seaweed (shiny side down) on bamboo mat. Spread sushi rice over ¾ of seaweed sheet nearest to you. Spread wasabi across bottom quarter of rice. Place chopped tuna over wasabi and sprinkle with chopped spring onions. Roll up and cut into six pieces. Place on plate and decorate with pickled ginger.
Sushi Rice
3 cups Japanese rice
75ml sushi vinegar
Method:
Heat sushi vinegar but do not boil. Allow to cool. Wash rice and steam to cook. Transfer cooked rice into wooden bowl and pour over the sushi vinegar. Using a rice paddle, mix rice and vinegar in cutting motion. Allow to cool before making sushi roll.
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