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Tuna Sashimi and Sushi (Hosomaki, Uramaki, Nigiri)
Learn how to prepare a classic Japanese sashimi platter and three types of sushi – thin‑roll hosomaki, inside‑out uramaki and hand‑shaped nigiri – using premium tuna cuts (akami, chu‑toro, o‑toro). The recipe includes all the vegetable accompaniments, seasoned sushi rice, and tips for handling raw fish safely at home.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle raw tuna with clean hands and utensils; keep it refrigerated until just before use.
- • Do not consume raw fish if you are pregnant, immunocompromised, or have a history of food‑borne illness.
- • Use a very sharp, wet knife to avoid slipping and accidental cuts.
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