Tuna Sushi

Ingredients

• 250 g fresh tuna steak thick slice (1 fresh tuna steak)
• 1 tbsp Japanese sesame oil
• Salt
• pepper (from grinder)
• 1 tbsp soy sauce
• 2 tsp wasabi paste
• 150 g prepared sushi rice
• 2 roasted nori sheets
• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (seaweed, about 8 x 8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar

Instructions

1. 1.

   Wash the rice thoroughly under running water in a sieve until the water runs clear.

2. 2.

   Bring rice, water and seaweed to a boil over high heat in a pot, then cover and simmer on very low heat for about 10 minutes. Do not lift the lid during this time! Remove from heat and let rice stand uncovered for 3 to 5 minutes.

3. 3.

   Heat the rice vinegar and stir with salt and sugar.

4. 4.

   Transfer the rice to a bowl, remove the seaweed. Stir in the seasoning mixture slowly while fanning the rice with a fan to cool quickly and give it a shiny finish.

5. 5.

   Slice the well-cool tuna steak diagonally into eight very thin, even slices of about 3 x 5 cm; spread wasabi paste on one side of each slice.

6. 6.

   Cut the nori sheets into 8 squares.

7. 7.

   Form the sushi rice into 8 round, flat balls with damp hands and place them on the nori squares. Lay the tuna slices on top.

8. 8.

   Season remaining tuna with soy sauce, salt and pepper, then sear in hot oil in a pan for about 1 minute per side. Remove from heat and let rest covered for 2 minutes off the stove. Slice the steak into eight neat pieces and arrange decoratively over the prepared tuna slices.