Blanched Tuna Nigiri Ｂぁんちぇｄ ツナ 握り

How to make Blanched Tuna Nigiri Recipe - In this dish, the tuna is lightly blanched to give it a dif ferent color and flavor.

MAKES 4 PIECES

Ingredients
1 tablespoon sake
2 tablespoons soy sauce
½ teaspoon minced fresh ginger
2¾ ounces (80 grams) tuna
Ice water, for chilling
¼ cup sushi rice
Wasabi paste, plus more for serving
Handful fresh mint leaves
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

1. Combine the sake, soy sauce and minced ginger in a small bowl. Add the tuna and let it marinate in the refrigerator for about 1 hour (Fig. a).

2. Boil water in a small pot and fill a small bowl with ice water. Blanch the tuna in the boiling water for about 10 seconds and then plunge it immediately into the ice water. Let it sit until it is completely chilled.

3. Slice the blanched tuna into 4 even pieces (Fig. b).

4. Hold about 1 tablespoon of rice in your right hand and squeeze it gently into a rectangular shape with rounded corners.

5. Hold one piece of tuna with the fingers of your left hand. Dip your right index finger into the wasabi and rub it on the bottom of the tuna

6. Place the tuna on top of the rice and gently squeeze them together.

7. Chop the mint and then hold it in one hand. Press the mint with the other hand to release the aroma (Figs. c-d).

8. Repeat to make the rest of the sushi. Place a pinch of chopped mint on top of each piece and serve with wasabi, gari and soy sauce.

Blanched Tuna Nigiri Ｂぁんちぇｄ ツナ 握り