Best Tuna Sushi - Recipe

Break down the raw fish into slabs about 2 1/2 inches long and 1 1/2 inches wide.

Firm up the tuna steak in the freezer for about an hour to make slicing easier.

Slice the tuna across the grain into pieces that match the size of the rice ovals.

Dampen your hands with water to prevent the sushi rice from sticking.

Grab a ping pong ball-sized amount of sushi rice and roll it into a ball.

Shape the rice into an oval, about 2 1/2 inches long and 1 1/2 inches wide.

Apply a pinch of wasabi or horseradish on one side of the fish slice.

Place the fish wasabi-side down onto the rice oval.

Serve with a small bowl of soy sauce for dipping.

Spice Level:

Dietary