Tuna Hosomaki Rolls on Hand-Seasoned Sushi Rice

What you need

• 450 g (2 1/4 cups) Japanese short-grain rice
• 540 ml (2 1/4 cups) water
• 5 cm kombu, a square piece, optional
• 75 ml (1/3 cup) rice vinegar, plus 1 tbsp for hand water
• 1 1/2 tbsp sugar
• 1 1/2 tsp fine salt
• 300 g (10 oz) sushi-grade tuna, sold as safe to eat raw
• 4 sheets nori, halved crosswise
• 1 tsp wasabi paste, plus extra for serving
• soy sauce, for serving
• pickled ginger, for serving

Method

Restated from the original video

1. 1

   Put the rice in a bowl of cold water, swirl it with your hand and pour off the cloudy water. Repeat 4-5 times until the water is nearly clear.

2. 2

   Tip the rice into a sieve and let it drain for 30 min.

3. 3

   Put the rice and the water in a heavy pot with a tight lid and lay the kombu on top. Bring to a boil over medium heat, then remove the kombu.

4. 4

   Cover, turn the heat to its lowest setting and cook until all the water is absorbed, 12-13 min. Take off the heat and leave covered for 10 min.

5. 5

   Meanwhile, warm 75 ml of the vinegar with the sugar and salt, stirring until they dissolve. Let it cool.

6. 6

   Turn the hot rice into a wide wooden or plastic bowl and sprinkle the seasoned vinegar over it.

7. 7

   Fold the rice with a paddle in slicing strokes, without mashing, while fanning it, until glossy and at room temperature, about 15 min. Keep it under a damp cloth; never chill it.

8. 8

   Keep the tuna cold until the last moment, then cut it into sticks about 1 cm (1/2 in) square and as long as the nori.

9. 9

   Stir the remaining 1 tbsp of vinegar into a small bowl of water for wetting your hands.

10. 10

    Lay a half sheet of nori, shiny side down, on a bamboo rolling mat with a long edge facing you.

11. 11

    With damp hands, spread about 90 g (3 oz) of rice evenly over the nori, leaving a 1 cm (1/2 in) strip bare along the far edge.

12. 12

    Smear a thin line of wasabi across the middle of the rice and lay a stick of tuna on it.

13. 13

    Lift the near edge of the mat and roll it over the filling until the rice meets the bare strip. Press gently along the length to firm the roll, then finish rolling to seal.

14. 14

    Repeat with the remaining nori, rice and tuna to make 8 rolls.

15. 15

    Wipe a sharp knife with a damp cloth, cut each roll in half, then cut each half into 3 pieces, wiping the blade between cuts.

16. 16

    Serve with soy sauce, pickled ginger and extra wasabi.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.