Tuna Sushi | Tuna Recipes

Ingredients

• 100 g Sushi Rice
• 200 ml Water
• 1 Pinch Salt
• 1 tbsp Caster Sugar
• 25 ml Rice Wine Vinegar
• 50 g Nigella Seeds
• 2 tsp Wasabi Paste (mixed with ½ tsp water)
• 100 g Raw Tuna Fillet (very thinly sliced)
• 1/4 Cucumber (deseeded and thinly sliced lengthways)
• First rinse the sushi rice in cold water and drain thoroughly.
• Put the sushi rice into a pan and cover with the water, bring to the boil and simmer for about 20 minutes, until the water has been absorbed. Remove from the heat and set aside, covered to cool.
• Transfer the rice to a bowl and season with salt. Dissolve the sugar in the vinegar, pour of the rice and mix.
• Roll the sushi up tightly and gently squeeze to compact, being careful not to include the mat or cling film. Wrap the sushi roll in cling film and chill for 15 minutes.
• Once chilled slice into 2 cm rounds and serve with extra wasabi and pickled ginger.
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