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Sushi
| Sushi |
Makes 6-8 servings
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Ingredients
1 1/2 cups short-grain rice
2 cups water|
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons salt
6 sheets dried seaweed prepared wasabi
8 oz. sashimi-quality tuna, cut into strips
1 small cucumber, halved, seeded, and cut into strips
soy sauce |
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Preparation
Wash rice until water runs clear. Place in colander and drain for 30 minutes. Place rice and water in saucepan over high heat and bring to boil. Boil uncovered until tunnels begin to appear on surface. Turn heat as low as possible, cover, and cook 10 minutes without stirring or lifting lid. Combine vinegar, sugar, and salt. Stir into rice and mix well. Spread out on tray, cover with wet cloth, and let cool.
Spread layer of rice about 1/2 in. thick over seaweed. Using tip of knife, spread small line of wasabi over rice at one end of sheet, lay tuna and cucumber over the wasabi.
Staring at end closest to tuna, begin rolling seaweed tightly. Using sharp knife, cut the roll into slices at 1 in. intervals. Arrange on plates and serve with soy sauce.
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Tuna Sushi in Chive Cream Sauce
| Tuna Sushi in Chive Cream Sauce |
Makes 4 servings
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Ingredients
1 small carrot, peeled and very finely julienned
1 small cucumber, peeled and very finely julienned
1 small red radish, very finely julienned
1 1/2 pounds extremely fresh red tuna fillet
3 tablespoons virgin olive oil
juice of 2 limes
3 sprigs fresh rosemary (or 1/2 teaspoon dried)
salt and freshly ground white pepper
1/2 cup heavy cream
2 tablespoons Sherry vinegar
3 tablespoons chopped fresh chives |
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Preparation
Place the julienned vegetables into a large bowl of ice water for 1 hour. Cut tuna into very thin slices. Combine the olive oil, lime juice and rosemary in a non-aluminum bowl. Add tuna and marinate for 1 hour. Remove tuna from marinade and season with salt and pepper. Place on a cold platter and refrigerate.
Whip the cream to soft peaks. Add vinegar and chives and season with salt and pepper.
Place a spoonful of sauce in the center of 4 chilled plates. Arrange the tuna on top of the sauce. Drain the julienned vegetables and arrange around the tuna.
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