🍽️ Tuna Sushi

Name: Tuna Sushi
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g fresh tuna steak thick slice, (1 fresh tuna steak); 1 tbsp Japanese sesame oil; salt; pepper (from the mill); 1 tbsp soy sauce; 2 tsp wasabi paste; 150 g prepared sushi rice; 2 roasted nori sheets; 400 g sushi rice; 600 ml water; 1 piece kombu kelp (seaweed, approx. 8 x 8 cm); 4 tbsp rice vinegar; 0.5 tsp salt; 1 tsp sugar

385 kcal · 30 min · 4 servings

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Ingredients

250 g fresh tuna steak thick slice, (1 fresh tuna steak)
1 tbsp Japanese sesame oil
salt
pepper (from the mill)
1 tbsp soy sauce
2 tsp wasabi paste
150 g prepared sushi rice
2 roasted nori sheets
400 g sushi rice
600 ml water
1 piece kombu kelp (seaweed, approx. 8 x 8 cm)
4 tbsp rice vinegar
0.5 tsp salt
1 tsp sugar

Instructions

1. Place the rice in a sieve.
2. Rinse the rice under running water.
3. Keep washing until the water runs clear.
4. Put the rinsed rice, water, and seaweed into a pot.
5. Heat the mixture over high heat until it boils.
6. Reduce the heat to the lowest setting.
7. Cover the pot.
8. Let the rice simmer for about 10 minutes.
9. Do not remove the lid during this time.
10. Remove the pot from the heat.
11. Let the rice steam for another 3 to 5 minutes.
12. Heat the rice vinegar in a small container.
13. Stir salt and sugar into the warm vinegar.
14. Transfer the rice into a large bowl.
15. Remove the seaweed from the rice.
16. Insert a chopstick crosswise through the rice.
17. Slowly pour the vinegar seasoning mixture over the rice.
18. Fan air onto the rice.
19. Cool the rice down to room temperature as quickly as possible.
20. Slice the well-chilled tuna steak diagonally into 8 very thin slices.
21. Ensure the slices are about 3 by 5 cm in size.
22. Thinly spread wasabi paste on one side of each tuna slice.
23. Divide the nori seaweed sheets into 8 equal squares.
24. Wet your hands with water.
25. Shape the rice into 8 round, flat balls.
26. Place the rice balls on the nori squares.
27. Place the tuna slices wasabi-side down on the rice.
28. Season the remaining tuna with soy sauce, salt, and pepper.
29. Heat oil in a frying pan.
30. Sear the tuna in the hot pan for about 1 minute per side.
31. Remove the pan from the heat.
32. Let the tuna rest covered for another 2 minutes.
33. Cut the cooked steak into 8 equal pieces.
34. Decoratively place the cooked tuna pieces on the prepared sushi bases.

Nutrition per serving

kcal: 385
Protein: 29 g · Fett/Fat: 6 g · Carbs: 49 g