Tuna & wasabi open face sushi
Recipe & styling Lindsay Evans
- Duration
- Prep Time
Ingredients
2 cups sushi rice
2 tablespoons rice wine vinegar
2 teaspoons sugar
4 ounces Ahi tuna, cut into 1-inch logs
1/4 cup toasted black and white sesame seeds (black optional)
4 tablespoons wasabi paste
Radish sprouts (optional)
Pickled ginger Tamari soy sauce to serve
Preparation
Cook rice according to package directions. Transfer to large glass mixing bowl. Add rice vinegar and sugar and using a wooden spoon, combine for 5 minutes or until cool. Slighting wet hands and shape rice into 1-inch flat balls. Cover with damp cloth and set aside.
Spread sesame seeds in shallow bowl and roll each side of tuna in seeds to crust sides. Slice into 1/2-inch squares. To assemble, place rice balls on serving platter, top with pea-size amount of wasabi paste, few springs sprouts, and slice of tuna. Serve with pickled ginger and bowls soy sauce.
Note: Tamari soy sauce is organic and gluten free and available at most grocery stores. Also, you can replace tuna for cooked scallops or tempura shrimp.
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