Tuna, also known as tuna or tuna, is a fish that lives in the upper and middle seas of the ocean. It is distributed in the vast tropical, subtropical and temperate waters of the Pacific, Atlantic and Indian Oceans. It is a highly oceanic migratory fish. Tuna meat is dark red in color, firm in meat, and has no small thorns. It is a precious Western cooking raw material. In addition to making canned fish, dried fish, and cold vegetables, tuna can also be used in dishes made by frying, and roasting.
Due to geographical reasons and other reasons, we rarely see fresh tuna. Most of them can be bought in cans of tuna. Today, I used canned tuna to make a tuna sushi.
Tuna sushi
By WhitneyWalsh
Recipe Recommendations
- rice appropriate amount
- canned tuna appropriate amount
- dagen appropriate amount
- cucumber appropriate amount
- carrots appropriate amount
- sushi vinegar appropriate amount
Steps for Tuna sushi
1
Prepare the materials.
2
Pour the steamed rice into the sushi vinegar while it is hot, and add a spoonful of vinegar to a bowl of rice.
3
Stir well and allow to cool.
4
Cut cucumber, big root, and carrot into strips. Blanch the carrots in boiling water.
5
Take a sushi curtain, place plastic wrap, and place a piece of roasted seaweed.
6
Spread the rice evenly on the roasted seaweed, leaving 1/4 position on top.
7
Open the tuna can and place the tuna meat on the rice.
8
Add cucumbers, big roots, and carrots.
9
Roll it up from the bottom, and remove the plastic wrap while rolling.
10
Rolled sushi.
11
Cut into pieces and serve. It is easier to cut by cutting a knife and dipping it in water or white vinegar.Tuna sushi Make Tips
1. Ingredients: white vinegar: 600cc, white vinegar: 500 g, salt: 80 g (or double all. Put the above three ingredients into the pan, place them on the stove and stir over low heat until the sugar dissolves. Do not boil the vinegar to avoid reducing the acidity. Preservation method of sushi vinegar: The pot or container in which sushi vinegar is placed should be dry and placed in a corner or in a cool place. It can be stored for three to four months in summer and five to six months in winter. 2. How to cook sushi rice: Eat the ratio of rice + glutinous rice of 10:1 to make soft and Q sushi rice. The water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, reduce the last cup of water by 1/5 of the water. 3. Ratio of rice to sushi vinegar One bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to the ratio.)