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Home Dinner California Farm Ahi Tuna Sushi Dinner

California Farm Ahi Tuna Sushi Dinner

Name: How to cook California Farm Ahi Tuna Sushi Dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 12 tuna pieces
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Ahi Tuna Sushi Dinner

We grow wonderful sushi rice here in California, and catch fresh tuna in the ocean nearby, but nobody makes a better sushi dinner than our Japanese neighbors across the ocean. Here is our adaptation of the Japanese dinner recipes for miso soup with home made firm tofu, pickled ginger, zested fresh daikon root, fresh tuna on sticky sushi rice, and tempura fried veggies. Served with freshly made wasabi paste and home made light soy sauce.

Ingredient

Food ration :

2 people, 12 tuna pieces

Cooking time :

1 hour

Half

Pound fresh ahi tuna (makes 12 rolls)

1/2 Cup

Nishiki California sushi rice, rinsed

2 cups

water

2 Tsp

rice vinegar

2 tsp

palm sugar

1 tsp

wasabi paste from dried wasabi powder

2 cups

Broth made from shrimp shells,heads, tails, or 2 tsp of bonito dashi fish stock

1 Tsp

soy sauce

2 Tbs

miso paste, called natto, fermented organic soybeans

Tbs

Chopped fresh mexican green onions, white and green part, or leek

Tbs

dried seaweed

Tbs

gari freshly pickled ginger root slices

Tbs

Slivered firm tofu

Quart

grapeseed oil (filter and reuse)

Cooking instructions

* Step 1

Bring half a cup of rice to boil in a cup of water and few drops of soy sauce, cool, covered, one hour. Mix 2 tsp rice vinegar with 2 tsp palm sugar, boil, pour over rice. Squeeze six palm size rice balls per person, roll into tubes.

* Step 2

Make one quart fresh pickled ginger (gari): put 2 pounds fresh young ginger in salt water overnight. Peel, slice 1 mm thick. Fill sterilized jar. Boil 3 cups rice vinegar with 2 cups of palm sugar, pour over ginger, let sit overnight. Stays fresh in fridge for a year.

* Step 3

Miso soup: boil shrimp or dashi fish powder in 2 cups water, remove shrimp, add Tbs natto, Tbs firm tofu strips, Tbs chopped garlic chives or green mexican onions, sheet of dry seaweed, bring to boil. Serve with daikon and gari and wasabi mixed with soy sauce on the side.

* Step 4

For each person, Slice quarter pound fresh tuna on the diagonal and across the grain, makes six pieces to cover the riceballs, serve with drop of wasabi paste per bite dissolved in light soy sauce, garnish of gari, daikon on the side.

* Step 5

Peel 1 inch fresh daikon root, grate, serve Tbs per person

* Step 6

Tempura: slice five vegetables: black sliced shitake mushrooms, white cauliflower crown, red carrots or red sweet pepper slices, green beans, yellow squash slices, ten pieces per person, dip in tempura batter, fry in grapeseed oil at 350F till crispy, drain, sprinkle with mirin, serve with soy sauce garnish on the side.