John Myers
Ingredients for 4 servings:
- Rice (sushi rice), recipe in my profile, half of it
- 1 bunch of chives
- 2 tsp horseradish (wasabi powder) and 4 tbsp water
- 150 g tuna, fresh
- Soy sauce, Japanese
- ginger, pickled
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Prepare the rice. Wash the chives, drain briefly, and pat dry. Mix the wasabi powder with 2-4 tablespoons of water to form a creamy paste and let it swell. Remove any remaining bones from the tuna with tweezers. Trim any frayed areas. Cut the fillet diagonally into 8 thin slices and pat dry with kitchen paper. Spread a very thin layer of wasabi paste on one side of each fish piece. With moistened hands, form 1 tablespoon of sushi rice into an oblong ball. Place the fish pieces in the palm of your left hand, coated side up. Place a rice ball on top and gently press down on the fish. Turn the sushi over and press into an even shape. Garnish each with two chives and arrange on a platter. Serve with soy sauce, the remaining wasabi paste, and the ginger.
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