Homemade sushi is among the most interactive meals you can prepare. Cutting, searing, rolling and intricately placing each piece in its place ends in a visual (and edible) work of art. Tuna sushi is among the most popular of fish sushis, but the key to proper tuna sushi is to barely cook it -- that is, it should be somewhat raw on the inside. Two minutes is all the cooking time necessary. You should begin with only the freshest of tuna to ensure safety in consuming raw fish.
Instructions
1. Select your tuna. Always use fresh tuna for sushi. Ahi, big eye or yellowfin usually work well for grilling. When purchasing tuna, always make sure to ask your fish monger when the fish was caught. This is crucial when preparing sushi tuna, as it is semi-raw in the center after grilling. Choose thick pieces; each steak should be about a half-pound.
2. Rinse the tuna steaks and let dry. Using a small basting brush, coat all sides in olive oil. You do not need to add anything else to the tuna, though freshly ground pepper adds a nice, light spice. Let the tuna sit under plastic wrap at room temperature for at least 30 minutes before grilling.
3. If using a barbecue grill, clean all carbon residue from the grill before beginning. If using gas, crank the temperature up as high as possible. If you are using a stove top to sear the tuna, prepare a flat grill or cast iron pan, turn the temperature on high and allow it to heat up.
4. Sear the tuna steak. You will need to work quickly as sushi tuna is raw on the inside. Only allow each side to sit on the grill surface for one minute, 1 ½ minutes at the most. Do not overcook your tuna or it will no longer be appropriate for sushi. Remove from the cooking surface immediately after each side is seared. Allow to briefly cool.
5. Slice in thin diagonal pieces, about a quarter-inch thick. As the tuna is yet somewhat raw, cutting will be difficult unless you use a very sharp knife.
6. Make the sushi. There are virtually two types of sushi: nigiri sushi, which are bullet-shaped balls of sticky rice draped in fish; or maki sushi, which is the more iconic rolled sushi that is cut into disks. You can use your grilled tuna for either. Serve tuna sushi with slices of cucumber, pickled ginger, wasabi paste and soy sauce for dipping.
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