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| Photo by Laura Togut |
Preparation:
1: The brighter the color, the fattier the tuna is likely to be.
2: Slice tuna filets in one long, clean stroke with a long knife.
1: The brighter the color, the fattier the tuna is likely to be.
2: Slice tuna filets in one long, clean stroke with a long knife.
Nigiri:
3: Sushi is supposed to be finger food, so use your hands.
4: Dip sushi fish-side-down into soy sauce so the rice doesn't sog up.
5: Eat your nigiri whole.
3: Sushi is supposed to be finger food, so use your hands.
4: Dip sushi fish-side-down into soy sauce so the rice doesn't sog up.
5: Eat your nigiri whole.
Maki (Rolls):
6: Dried sheets of nori have a shiny and dull side. Work dull-side-down for stability.
7: Shape the rice delicately. Don't press down hard.
8: If working from larger cuts of tuna, little scaps and end bits are perfect for maki.
9: Use a bamboo rolling mat after shaping by hand for best results. Don't use the map to shape the roll initially.
6: Dried sheets of nori have a shiny and dull side. Work dull-side-down for stability.
7: Shape the rice delicately. Don't press down hard.
8: If working from larger cuts of tuna, little scaps and end bits are perfect for maki.
9: Use a bamboo rolling mat after shaping by hand for best results. Don't use the map to shape the roll initially.
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| Photo by Laura Togut |
Wasabi:
10: If using fresh wasabi, slice it for less heat and grate it for more heat.
11: The fattier the tuna, the more wasabi it can take. And DON'T mix your wasabi with your soy sauce!
10: If using fresh wasabi, slice it for less heat and grate it for more heat.
11: The fattier the tuna, the more wasabi it can take. And DON'T mix your wasabi with your soy sauce!
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| Photo by Laura Togut |
Tips from Serious Eats New York
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