Whenever tuna is available one ought to taste it raw as sashimi or sushi.
Now, avaibility does not always mean quality.
On the other hand, the Japanese have a simple and delicious way to accomodate tuna of any quality: magurozuke, which basically means marinated tuna, a concept easy to understand anywhere in our world!
Here is a basic recipe you can easily improve and adapt. I can guarantee you that your friends will look at you with a different eye!
INGREDIENTS:
-Tuna: raw for sashimi, enough for a plate of sushi
-Sushi rice: as appropriate. Check Sushi Rice Recipe here!
-Marinade/Zuketare:
-Soy sauce: 2 tablespoons
-Japanese sake: 2 tablespoons
-Mirin/Japanese sweet sake: 1 tablespoon
-Chopped thin leeks: as appropriate
-Wasabi paste: as appropriate
RECIPE
-Prepare the marinade: In a bowl drop the soy sauce, Japanese sake, mirin and chopped leeks. Mix quickly.
Slice the tuna for sushi. Take care of slicing it in equal size (especially thickness) slices!
Drop all the slices inside the marinade. Stir gently so as all fish is marinated. Cover with cellophane paper and leave inside the fridge for at least 30 minutes.
-Prepare the rice balls/shari in a slightly elongated size. Remember that the rice balls/shari should be slightly narrower and shoter than the tuna slices.
Smear a little wasabi paste on top of each rice ball. Skip if you don’t like wasabi. On the other hand you could top the nigiri (taht is on top ofthe fish, not the rice ball) with a little grated ginger!
Take tuna slice out one by one, shake them over the marinade bowl to let run excess marinade (do not sponge it off!), place a slice on each rice ball firmly enough (no need to overpress it between your hands, or you will have marinade everywhere!).
Place on a service dish and eat as soon as possible.
Easy and so impressive!
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SHIZUOKA GOURMET 