Spicy Tuna Maki

Sushi Ingredients:

Nori ~ Toasted seaweed sheets
Wasabi ~ Japanese powdered horseradish
Amasu Shoga ~ Gari ~ pickled ginger to cleanse the palate
Rice Wine Vinegar ~ to season the rice and make tezu (hand vinegar)
Sushi Rice ~ short grain rice 
Shoyu ~ Japanese soy sauce

Sushi Rice Tips:

• Be sure to rinse the rice thoroughly before cooking, until the water runs clear.
• A rice cooker makes it easy to make the rice consistently every time, and keeps the rice warm until you are ready to season it.
• To make the seasoning mixture, combine 1 cup rice vinegar, 2 tablespoons sugar, and 2 teaspoons sea salt and heat gently in the microwave to dissolve. Allow to cool before using.
• Fan the rice in a wide container while you are seasoning it.  Use about 1 tablespoon of seasoning mixture per cup of cooked rice, and add it gradually, until the rice is glossy and cool. 
• Never refrigerate the cooked rice, just cover with a damp towel and hold at room temperature.

Maki (Rolled Sushi) Tips:

• Don't use too much rice.  A layer of rice just one grain high is perfect. 
• Use a wet knife to slice the rolls into 6 pieces, and try to use a smooth motion to cut rather than sawing.
• Use half sheets of nori to make hosomaki (thin) and rolls, a full sheet to make futomaki.

Filling Suggestions: Spicy tuna

Sushi Grade Ahi Tuna
Mayo
Sambal Chili Sauce

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