Maguro Temaki

Ingredients

• Nori

  Rising Tide Sea Vegetables

  1g

• Bluefin tuna

  raw

  30g

• Sushi Rice

  Nishiki

  45g

• Sushi Vinegar

  Sushi Chef

  4g

• Soy Sauce

  Kikkoman

  ⁵⁄₁₆ tbsp or 4g

Directions

1. Ingredients for one cone
2. drain the rice
3. Cold Wash The Rice Until The Water Runs Clear (usually At Least 5 Times). Replace water quickly to prevent reabsorption of starch.
4. Add rice and cold water in 9:10 ratio by volume (e.g. 1 cup of rice to 1 cup + 1 tbsp Of water) in a saucepan, preferably with a tight lid.
5. Avoid Lifting The Lid To Prevent Losing Steam. Bring To A Boil (~5 Mins).
6. Reduce Heat To Low, Cook For A Further 13 Minutes.
7. Remove From The Heat, Do Not Remove Lid. Allow Rice To Steam For Another 5 Minutes.
8. while rice is cooking, slice tuna in to 4x1x1cm slices (or 2x0.5x0.5in)
9. Coat tuna In Soy Sauce, Allow To Soak
10. slice nori sheet in half, width-ways.
11. place shiny side down on chopping board
12. transfer to a wide container. while still hot, distribute sushi vinegar seasoning evenly.
13. fluff rice with a wooden implement to mix seasoning through, taking care not to smash the grains.
14. when rice has cooled (still warm to touch), apply 50 gram servings to the top half of the nori.
15. Place marinated tuna Diagonally In The Rice (bottom Right To Top Left)
16. take top right corner, roll over the tuna to the bottom left corner of the rice. continue to roll nori, until cone is formed. (if needed, use a smashed grain of rice to glue down the nori at the end of the roll)
17. consume while still body temperature!