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

Ingredient Substitutions

• Instead of Tuna (akami, chu‑toro, o‑toro): Yellowfin tuna, Bigeye tuna
• Instead of Sushi rice (short‑grain Japanese rice): Calrose rice
• Instead of Rice vinegar: Apple cider vinegar (with a pinch of sugar)
• Instead of Sugar: Honey (use less)
• Instead of Salt: Sea salt
• Instead of Nori sheets (dry seaweed): Soy paper
• Instead of Cucumber: Zucchini
• Instead of Green onions: Chives
• Instead of Daikon radish: Radish
• Instead of Shiso leaves: Thai basil
• Instead of Pickled ginger: Fresh ginger with a pinch of sugar
• Instead of Wasabi paste: Horseradish (less pungent)
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Sesame seeds (toasted): Sesame oil drizzle
• Instead of Lemon: Yuzu
• Instead of Edible flowers (optional): Microgreens

Equipment Needed

• Sharp Japanese chef’s knife
• Cutting board
• Rice cooker or pot
• Bamboo sushi rolling mat
• Cling film (plastic wrap) (optional)
• Small bowl for vinegar mixture
• Wooden spoon or rice paddle
• Grater (for daikon)
• Serving plates
• Paper towels

Critical Steps — Do Not Skip

• Keeping the tuna cold and dry before slicing.
• Cutting fish pieces to uniform weight (15‑20 g).
• Seasoning the rice while it is still warm.
• Rolling the sushi with even pressure to avoid gaps.
• Using a wet knife to cut rolls cleanly.

Chef Tips from the Video

• Use a very sharp Japanese yanagiba for the cleanest sashimi cuts.
• Season the rice with a fan to give it a glossy finish and cool it quickly.
• For extra aroma, lightly toast sesame seeds in a dry pan before sprinkling.

Troubleshooting

Storage

Refrigerator: Unassembled sushi rice can be kept in an airtight container for up to 24 hours. Raw tuna should be stored on ice and used within 24 hours.

Freezer: Do not freeze raw tuna intended for sashimi; texture will suffer.

Room temperature: Serve immediately; do not leave sushi at room temperature for more than 30 minutes.

Make-Ahead Tips

• Cook and season the sushi rice a day ahead; store covered with a damp cloth.
• Slice all vegetables and keep them in separate airtight containers.
• Portion the tuna into 15‑20 g pieces and keep on ice until assembly.