Smoked Tuna Sushi with Sesame Ginger Dip
- 1 cup sushi rice
- 3 Tbsp rice vinegar
- 4 tsp sugar
- 1/4 tsp salt
- 12 thin slices Finest at Sea smoked Tuna(125 grams)
- 2 Tbsp wasabi paste
For the dip combine:
- 3 Tbsp wasabi paste
- 1 Tbsp rice vinegar
- 2 tsp sugar
- 1 Tbsp toasted sesame seeds
- 1 green onion, finely chopped
Rinse the rice in cold water, rubbing the grains together to remove excess outer starch.
Drain well and place in a pot with 1 1/4 cups cold water. Bring to a boil over high heat, and then turn the heat to it's
lowest setting, cover and cook until tender, about 15-18 min. Combine the vinegar, sugar and salt in a small pot. Bring to
a boil and stir in to dissolve the sugar. Remove from the heat. Spoon and spread the cooked rice into a large, shallow sided
pan. Stir in the vinegar mixture; cool the rice to room temperature. With water moisten hands; shape the rice into twelve
oblong balls. Top each with a dot of wasabi, and then drape with a slice of smoked tuna. Set on a platter and serve the sauce
alongside for dipping. Serve with wasabi and pickled ginger, if desired.
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