How to Make Tuna and Prawn Sushi

A recipe for two kinds of sushi: prawn, and tuna. Sushi is fun to make and it might turn into a hobby once you know how to make them.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 12 large cooked prawns, shelled, deveined and tails left intact
• 2 teaspoons wasabi powder
• One 5-ounces fresh tuna fillet (sashimi)
• 1 large roasted seaweed sheet; nori. Cut into 12 strips
• Soy sauce, to taste
• 2 cups uncooked short grain rice, or Japanese sushi rice
• 2-1/2 cups cold water
• 4 tablespoons white vinegar
• 2 tablespoons sweet sake or sherry wine
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• Pickled ginger, optional

1. Using a colander and rinse sushi rice (sticky rice) several times under running water. Set aside to drain water, 5 minutes.
   
   Cook rice in a rice cooker. After cooking, let rice 'sweat' in the cooker for at least 10 minutes without removing the lid.
   
   If you don't own a rice cooker, pour rice in a saucepan and fill with water level 1" above rice. Cover and simmer without stirring on low heat, 18-20 minutes. When done, remove pan from heat and set aside covered, 10 minutes.

2. In a small sauce pan, add sake (or sherry), sugar, salt and vinegar. Bring to a boil then remove from heat to cool.

3. Spoon rice out from cooker or pan into a large bowl or dish. Pour the vinegar mixture over the rice, and gently fold the rice to distribute evenly the vinegar seasoning. Cool rice to room temperature before next step.

4. 
   Clump rice for sushi

   Hold a tablespoonful of rice in your palm.
   
   Squeeze gently the rice to form an oblong clump. Repeat until all the cooked rice is being used. You'll make about 24 ovals.

5. 
   Prawn nigiri sushi roll

   - - For the Prawn Sushi (ebi nigirizushi) - -
   
   Mix wasabi powder with water to make a paste.
   
   Slit and split prawns on the underside; be careful not to cut all the way through. Gently flatten the semi-split prawns out.
   
   Brush a little wasabi paste on each rice clump, then top 12 clumped rice with one prawn each.

6. 
   Tuna roll (gunkanmaki; battleship roll)

   - - For the Tuna Roll (akami gunkanmaki) - -
   
   Cut tuna fillet into twelve (w)3/4" x (l)1-1/2" x 1/8"(thick) strips.
   
   Top each remaining 12 rice clumps with a strip of tuna. Wrap around the rice and tuna roll with a cut seaweed strip.
   
   Tip: to secure the seaweed strip, place a grain of rice on the inner side of one end, overlap this end on top the other end of the strip after wrapping the sushi.

7. 
   Sushi recipe

   Serve sushi with soy sauce, pickled ginger and wasabi on the side. Yields 24 sushi; 12 prawns and 12 tuna rolls.

[veryirie]

on 4/13/2009 Tuna and prawn sushi are definitely a favorite; I love any kind of sushi. Well done instructions and pics. Great!