Zuke Maguro Temaki Marinated Tuna Handroll Food

ZUKE MAGURO TEMAKI (MARINATED TUNA HANDROLL)

Steps:

• Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from the heat, add the soy sauce, dashi kombu and bonito flakes and stir to combine. Allow to cool to room temperature and strain before using as a marinade.
• Slice the tuna into thin pieces, about 1/8- to 1/4-inch thick. Place the tuna in a small bowl, add the marinade and soak the tuna for 3 to 4 minutes. Soak longer or shorter depending on the desired level of seasoning. Begin constructing the handroll so the tuna can go straight from the marinade to the roll.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly wet the fingertips on your right hand only. Gently press 1/4 cup prepared sushi rice onto the left third of the nori leaving the bottom left corner bare of rice. If you're right-handed, form a C-shape with your left hand. (If you're left-handed you should reverse the directions here.) Rotate your hand to the left (still in the C-shape) so that your palm faces you and place the nori in your left hand with the rice facing up.
• Swipe a small amount of wasabi onto the rice if desired. Place 1 ounce of the marinated tuna onto the rice. Gently pull the bottom left corner (the one with no rice) up to meet the middle of the long side of the nori and roll to form into a cone shape.
• Repeat with the remaining ingredients, making 4 handrolls total. Serve with pickled ginger if desired.

TEMAKI SUSHI (HAND ROLL)

Steps:

• If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.
• Right before you start eating, cut the nori in half (restaurant-style) or quarter (home-style; makes 40 taco-style rolls) and keep it in the bag as it becomes stale easily.
• Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.
• Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. If you're using a ¼ sheet of nori, then put the rice and filling in the center and roll up the sides like taco.
• Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.
• Fold the bottom left corner of nori over and begin rolling into a cone shape.
• Keep rolling until a cone shape is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
• Serve with pickled ginger, wasabi, and soy sauce as condiments.