Yesterday I had a BBQ. I had 17 guests and it all went down pretty well. I served grilled hamburgers, shrimp and sushi rolls (tuna). They came out pretty well, all in all, although I think the rice was a little too wet. It wouldn’t stick together enough for nigiri, but it made a delicious tuna (maguro in Japanese!) roll!
After I made those, my friend Chloe made another batch and put some fresh cucumber in for some crunch. Here’s the recipe for the tuna rolls we made.
Fresh Tuna (about 4 oz will do)
I went to the supermarket and found a lovely piece of fresh tuna. I knew I didn’t need too large of a piece, so I only got a small chunk. Since you’re only buying one ingredient (the tuna) to make a tuna roll, don’t be afraid to splurge a little bit. Paying $20/lb. is NOT unreasonable for sashimi grade tuna.
Once I had my strips of tuna, it was an easy step to place them on my rolled out rice on the nori. If you if you don’t know how to use nori or about making sushi rice, you should look at my guides before you get to this point.
From here, it was a simple matter of cutting the large green roll into pieces. First I cut the roll in half, then doubled up the two halves and cut each of them into halves, then quarters. I wish I had a sharper knife. A sharp knife is very important for learning how to make sushi.