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Ingredients:

Tuna Filling:

2-184 grams Century Tuna Chunks in Vegetable Oil, drained

¼ cup soy sauce

2 tablespoons mirin

1 teaspoon sesame oil

1 teaspoon minced garlic

½ teaspoon minced ginger

 

                        Sushi Rice:

3 cups japanese rice, washed twice and drained

3 ¼ cups water

7 tablespoons rice vinegar

1 tablespoon mirin

3 tablespoons sugar

                       1 cup blanched asparagus

4 nori sheets, cut into two

¼ cup toasted sesame seeds

 

Procedure:

 To make the filling: Place in a saucepan Century Tuna, soy sauce, mirin garlic and ginger. Simmer until liquid evaporates. Stir in sesame oil and remove from heat. Set aside to cool.

 

            To make sushi rice: In a small bowl, mix together blend vinegar, mirin and sugar. Set aside. Place washed rice in a rice cooker and add water, allowing it to soak for 30 minutes. Switch rice cooker on to allow cooking. As soon as rice is done, immediately transfer to a large bowl then pour in vinegar mixture while rice is piping hot. Mix with a wooden spoon while fanning the rice until it is cool for handling.

 

            To assemble: Place half cup of sushi rice on a bamboo sushi mat lined with plastic wrap. Place ½ nori sheet then 2 tablespoonful of tuna filling and few pieces of asparagus. Roll tightly to hold shape. Dredge one side of rice roll in toasted sesame seeds. Repeat procedure with the rest of the ingredients. Slice each roll into 8 then serve.

 

            Makes 10 servings.

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