2 cups short grain (Calrose) rice,
2 cups cold water,
2 tablespoons rice vinegar,
1 tablespoon sugar,
1 lb. fresh yellowtail tuna,
toasted sesame seeds (mix of
black and white preferred),
wasabi, as needed,
soy sauce and pickled ginger.
Recipe: Rinse the rice with cold water until the water runs clear. Soak the rice in a bowl with 3 cups of water for 20 minutes. Strain the rice again and put it in a rice cooker with the two cups cold water. Cook the rice and let it stay in the rice pot for 15 minutes more without lifting the lid. Fan the rice to allow all the remaining steam to escape. Add the rice vinegar and sugar to the cooked rice and mix well with a spatula. Let the rice sit and rest for 35-40 minutes before using. This rice recipe yields enough sushi rice for about 30 pieces of nigiri sushi. Form the nigiri rice balls with slightly wet hands and spread a touch of wasabi over each ball. Slice the tuna against the grain to 1/4-inch thick pieces and long enough to cover each rice ball.
Top each nigiri rice with a slice of tuna and press it gently between your fingers and palm of your hand to stick the tuna to the rice. Serve the nigiri at room temperature.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
