Tuna open-face sushi

Appetizers
Written By ANNA Test Kitchen

Simple to make and stunning to serve. When that craving hits, you’ll know exactly how to make sushi at home.

Do yourself a favour and buy the very best Asian ingredients, if you can go to China Town in your area, or look for them in the Asian section of your market. We’ve also linked them here to make it easy to buy.

Ingredients

2 cups sushi rice, or other best quality short-grain rice

2 tablespoons rice wine vinegar

2 teaspoons sugar

4 ounces Ahi-grade tuna, cut into 1-inch lengths

1/4 cup toasted black and white sesame seeds (black optional)

4 tablespoons wasabi paste

Radish sprouts (optional)

Pickled ginger to serve

Premium Tamari soy sauce to serve

Preparation

Cook rice according to package directions. Transfer to large glass mixing bowl. In small bowl mix rice vinegar and sugar and stir to dissolve completely. Add to rice and with wooden spoon mix well, until cool. Wet hands slightly, and shape rice into 1-inch flat balls. Cover with damp cloth and set aside.

Spread sesame seeds in shallow bowl and roll each side of tuna in seeds to crust sides. Slice tuna into 1/2-inch squares (see image).

To assemble, place rice balls on serving platter, top with pea-size amount of wasabi paste, few springs sprouts, and slice of tuna. Serve with pickled ginger and bowls soy sauce.

Note: We’ve linked ot our favourite Japanese products for your reference. Premium ingredients are essential for optimal flavour and they last a long time in your pantry. You can replace tuna for cooked scallops or crispy tempura shrimp, or leave it off entirely, and add a slice of avocado.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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