Marinated tuna nigiri
Cutting slits into the fillets beforehand will allow the flavor to penetrate better. The key is to make the slits perpendicular to the fibers of the flesh
How to make it
1
Make small cuts on the surface of the fatty tuna fillets and soak them in the sauce mixture (A) for about 5 minutes
2
The recommended amount of sushi rice is about 10g per can. Place some wasabi between the rice and place the marinated fatty tuna fillets on top before rolling. It's a good idea to wipe off any moisture from the fatty tuna before rolling
3
Serve in a bowl and garnish with sweet and sour ginger to taste. Brush the remaining sauce over the surface to finish
Ingredients for 1 person
-
- Made with fatty
- 4 sheets
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
-
- Use as a vinegar water
- A little
-
- Vinegared rice
- About 40g
-
- Wasabi
- A little
-
- Sweet and sour ginger (gari) for topping
- A little
[PR]
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