Tuna Maki Sushi Recipe

Maki Sushi Recipe – A Couple Cooks

WebApr 29, 2019 · Simmer for 1 to 2 minutes, until the sugar dissolves, then add the tuna and cook, stirring often with a wooden spoon, until the liquid …

1. Cook the rice according to the package instructions, or use our Instant Pot Rice recipe (use 2 cups sushi rice and 2 1/2 cups water). While the rice is cooking, in a small saucepan over medium heat, combine the rice vinegar, sugar, and salt and bring to a boil. Cook until the sugar and salt have dissolved. Remove from the heat and let cool slightly while the rice continues to cook. Pour the sauce over the just-cooked rice, tossing, fanning, and fluffing it with a rice paddle. Be careful; the rice is hot. Let the rice cool to room temperature before using.
2. In a small nonstick skillet, combine the sugar, soy sauce, and mirin and bring to a simmer over medium low heat. Simmer for 1 to 2 minutes, until the sugar dissolves, then add the tuna and cook, stirring often with a wooden spoon, until the liquid evaporates. Remove from the heat and let cool completely before using.
3. In a small bowl, whisk together the eggs, milk and salt until well blended. In a small nonstick skillet, heat half of the neutral oil over medium low heat until shiny and shimmering. Pour the egg mixture in and let sit until the edges start to set, about 30 seconds. Push the edges in, toward the center of the pan, with a silicone spatula while tilting the pan to allow the uncooked egg to spread out. Turn the heat to low and cover the pan with a lid. Let sit for 1 to 2 minutes, until almost all the egg has set, then carefully flip the entire omelet over, adding the remaining oil to the pan right before you flip. Cook for a minute or so, with the lid off, then remove from the heat and let cool before cutting into 1/2-inch-wide strips.
4. Prepare an ice-water bath by filling a bowl with a handful of ice cubes and water, and set aside. Bring a small pan of water to a simmer over medium heat and quickly blanch the carrots by cooking them in the simmering water for 1 minute, then plunging them into the ice-water bath. Remove the carrots from the bath after a minute or two, reserving the ice-water bath for the watercress. In a small bowl, whisk together the sugar, salt, and rice vinegar and add to the carrots. Let sit for 15 minutes; drain the pickling liquid before using.

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