We often feature this recipe in our San Francisco cooking classses!
2 cups short or medium-grain rice, washed until water runs clear
2 cups water
1/4 cup unseasoned rice vinegar
2 1/2 Tablespoons sugar
2 1/4 teaspoons kosher salt
1 cup water
2 Tablespoons rice vinegar
5 ounces fresh sushi-grade tuna, chopped into 1/4-inch cubes
2 Tablespoons mayonnaise
1 1/2 teaspoons chile garlic sauce (like Sriracha)
1 Tablespoon green onion, finely chopped
5 sheets nori seaweed
1 teaspoon prepared wasabi
2 Tablespoons prepared wasabi
Soy sauce in a bowl
Pickled ginger (optional)
Sushi Rice: In a heavy 4 1/2-quart saucepan with a tight-fitting lid, combine rice and water. Cover pot and bring rice to rapid boil. Turn heat to lowest setting and continue cooking for 20 minutes. While rice is cooking, combine rice vinegar, sugar and salt in small saucepan and heat to gently dissolve. Cool mixture completely (in freezer or ice bath). It should be room temperature when incorporated with rice. After rice has cooked for 20 minutes, turn off heat and remove from heat and gently fluff rice with rice paddle (don't over mix). Cover pot with a clean kitchen towel; replace lid and let sit for 10 minutes. Place cooked rice in a gratin pan or sheet pan. Sprinkle 2-3 teaspoons of rice vinegar mixture over hot rice. Mix rice gently with a cutting motion (drawing a tick-tack-toe with a rice paddle). Fan with a towel then add more seasoning if rice can absorb it. Continue to fan until rice is warm, glossy and is seasoned to taste. This can take up to 10 minutes and you may or may not use all the seasoning. When rice is cooled, cover with a clean, damp towel until you are ready to use (up to 3 hours in advance). DO NOT REFRIGERATE.
Hand Vinegar: Mix water and rice vinegar to make hand vinegar (for forming the rolls).
Combine Filling: Combine tuna, mayonnaise, chile garlic sauce, and green onions in a mixing bowl.
Assemble Sushi: Cut nori sheets in half crosswise to make ten 4" x 7" sheets. Place a half-sheet on the bamboo mat, shiny side down. Moisten your hands with hand vinegar. Spread a scant 1/2 cup of sushi rice evenly in a layer about 1/4-inch thick over most of the sheet, leaving 1/2-inch border at the top uncovered. This border will act as a seal for the roll. Make sure the layer of rice is thin enough so it will seal properly. Spread a THIN layer of prepared wasabi paste across the center of the rice with your finger. Lay a log of the filling, the diameter of a dime, on the wasabi line. Roll sushi using your fingertips to hold the core ingredients in place and use your thumbs to pull up the end of the mat facing closest to you. Continue to roll up the nori sheet, pulling the bamboo mat out of the way, until the nori edges over lap by about 1/4 inch. Gently press the mat around the roll to shape it.
Cut Rolls: With a damp towel, wipe the slicing knife. Slice 1 sushi roll into 6 pieces using the entire length of the knife (do not use a sawing motion). Clean and wet the knife between each cut with hand vinegar.
Serve: Transfer to a platter and serve with wasabi, soy sauce and pickled ginger.
Makes 60 pieces
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