Tuna Maki Recipes
Fixings
1/2 lemon, meagerly cut across
4 (8 1/4-by 7 1/4-inch) sheets simmered nori (dried kelp), cut down the middle across
4 cups arranged sushi rice
1/4 cup wasabi glue
1/2 pound sushi-grade yellowfin or ahi fish, cut into 3/4-inch strips
1/2 cup cut salted ginger (gari)*
1 little daikon radish, stripped and julienned utilizing mandoline
2 medium carrots, stripped and julienned utilizing mandoline
Soy sauce for plunging
Extraordinary gear: mandoline, bamboo sushi mat
Planning
Fill enormous bowl with ice water and lemon cuts.
Put sushi mat on cutting board with braces running across. Organize 1 sheet nori, sparkly side down, on mat, fixing up lengthy edge of sheet with edge of mat closest you. Softly soak hands with lemon water, then, at that point, delicately spread around 3/4 cup rice onto nori in even layer, leaving 1/2-inch verge on lengthy end inverse you.
Brush 1/2 teaspoon wasabi glue in meager even line across rice around 1 inch from side closest you. Organize around 1/8 of fish strips in even line on wasabi line, slicing fish as important to fit from one side to another.
Starting with edge closest you, lift mat up with thumbs, holding filling set up with fingers, and crease mat over filling so upper and lower edges of rice meet. Press delicately however solidly along length of roll and pull top edge of mat away from you to fix. (Nori boundary will in any case be apparent underneath top edge of mat.) Open mat and roll log forward 1/4 turn, then overlap mat over once more and press delicately yet immovably to seal nori line. Rehash to shape remaining rolls.
Move 1 roll, crease side down, to cutting board. Plunge sharp blade into lemon water, shaking off abundance. Cut roll fifty-fifty, then cut every half into 3 pieces. Cut excess rolls in same way. Serve promptly with outstanding wasabi glue, ginger, daikon, carrots, and soy sauce. Appreciate !
Tuna Maki Recipes VIDEO
