Marinated tuna sushi

Serves 2

⢠100g tuna steak, diced

⢠200g prepared sushi rice ( 132)

⢠a handful of wild rocket leaves, roughly chopped

⢠1 spring onion, finely chopped

⢠1 punnet of cress

⢠2 tablespoons toasted sesame seeds

⢠a handful of shredded nori

For the soy marinade

⢠1 tablespoon toasted sesame seeds

⢠1 spring onion, finely chopped

⢠2 tablespoons soy sauce

⢠1 tablespoon sake

⢠2 teaspoons wasabi paste

This regional cuisine from Mie Prefecture (south-east of Nagoya) derives its Japanese name, tekone zushi, from the fact that the soy-marinated tuna is mixed with the sushi rice by hand. It is a very satisfying and tactile way to prepare a sushi, However, you can leave the tuna and rice separate if you wish.

Put the tuna in a non-metallic bowl with all the ingredients for the marinade and leave for 30 minutes. Remove the tuna from the marinade and pat it dry.

Put the prepared sushi rice in a flat-based basin and add the marinated tuna, rocket leaves, spring onion and cress. With your hands, mix the rice with the tuna and saladings to incorporate evenly. Divide and transfer the sushi mixture to two serving dishes. Sprinkle with the sesame seeds, garnish with the shredded nori and serve with chopsticks.


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