Tuna Sashimi and Sushi (Hosomaki, Uramaki, Nigiri)

Ingredients

• 400 g Tuna (akami, chu‑toro, o‑toro) (Divide equally: 130 g akami, 130 g chu‑toro, 140 g o‑toro. Keep chilled until use.)
• 300 g Sushi rice (short‑grain Japanese rice) (Rinsed until water runs clear; cooked in a rice cooker.)
• 30 ml Rice vinegar (For seasoning the cooked rice.)
• 10 g Sugar (Dissolved in the vinegar mixture.)
• 5 g Salt
• 4 pieces Nori sheets (dry seaweed) (Use 2 full sheets for uramaki, 2 sheets halved for hosomaki.)
• 1 medium Cucumber (Julienned into thin strips.)
• 2 stalks Green onions (Finely sliced.)
• 100 g Daikon radish (Grated for sashimi garnish.)
• 8 leaves Shiso leaves (Green or red; for garnish.)
• 30 g Pickled ginger (Thinly sliced.)
• 20 g Wasabi paste (Fresh or tube wasabi.)
• to taste Soy sauce (For dipping.)
• 1 tablespoon Sesame seeds (toasted) (For garnish on uramaki.)
• 1 Lemon (Thin slices for garnish.)
• a few Edible flowers (optional) (For decorative plating.)

Instructions

1. Cook sushi rice

   Rinse 300 g sushi rice until water runs clear. Cook in a rice cooker with 360 ml water (1:1.2 ratio). When done, let steam for 10 minutes.

   Time: PT15M

2. Season the rice

   Mix 30 ml rice vinegar, 10 g sugar, and 5 g salt until dissolved. Gently fold the mixture into the warm rice, fanning to cool it to body temperature.

   Time: PT5M

3. Prepare vegetables and garnishes

   Grate daikon, slice cucumber into thin strips, slice green onions, wash shiso leaves, slice pickled ginger, and cut lemon into thin wedges. Set aside in separate bowls.

   Time: PT5M

4. Slice tuna for sashimi

   Using a wet, sharp knife, cut the o‑toro into 15‑20 g bite‑size pieces, then do the same with chu‑toro and akami. Pat each piece dry with paper towel.

   Time: PT10M

5. Assemble sashimi platter

   On a plate, create a “vegetable pillow” of grated daikon, shiso leaves, and cucumber slices. Arrange the three tuna cuts in order (o‑toro on top, then chu‑toro, then akami). Garnish with pickled ginger, lemon wedges, a dab of wasabi, and edible flowers if using.

   Time: PT5M

6. Slice tuna for sushi

   Slice the remaining tuna into thin, oblique pieces about 15 g each for hosomaki and uramaki, and slightly thicker 20 g pieces for nigiri.

   Time: PT5M

7. Make hosomaki (thin roll)

   Place a half‑sheet of nori shiny side down on the bamboo mat. Spread 80 g seasoned rice evenly, leaving a 1 cm border at the far edge. Add a thin line of cucumber and a strip of tuna in the centre. Lightly dab wasabi if desired. Roll tightly using the mat, sealing the edge with a little water.

   Time: PT10M

8. Make uramaki (inside‑out roll)

   Lay a full nori sheet on a sheet of cling film. Spread 120 g rice over the entire sheet, then flip the rice side down onto the mat. Add cucumber, green onion, and tuna strips near the edge. Roll tightly, then roll the outer nori around the rice using the cling‑film‑covered mat. Sprinkle toasted sesame seeds on the outside.

   Time: PT10M

9. Form nigiri

   Wet your hands, take 20 g of rice and shape into an oval mound. Dab a small amount of wasabi on top, then place a 15‑20 g tuna slice over the rice. Press gently to adhere.

   Time: PT10M

10. Final plating and garnish

    Arrange the hosomaki, uramaki, and nigiri on a serving platter alongside the sashimi plate. Drizzle a little soy sauce, add extra ginger, lemon wedges, and edible flowers for color.

    Time: PT5M

11. Clean up

    Wash all knives, cutting board, sushi mat, and bowls. Wipe the work surface. Store leftover rice in an airtight container in the refrigerator.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g