241 – Sushi: Tuna Roll – Japanese Recipe / سوشي لفات التونة

Ingredients

  • 2 large eggs + a bit of salt
  • 1/2 cup of shitakee mushroom (sliced) + a bit of sugar + soy sauce
  • Raw tuna (sashimi grade)
  • Cucumber (sliced lengthwise)
  • Sushi rice
  • Soy sauce for serving

Directions

Step 1: Preparing the egg roll
1- Place the eggs in a bowl and add a bit of salt. Beat the eggs using a whisk until they are well mixed.
2- Pour a little bit of vegetable oil in a small non-stick square pan, heat on medium-high heat.
3- Pour half of the egg mixture in the hot pan. When the egg is almost firm, using chopsticks (or a fork) roll the thin egg omlette as if you were rolling a carpet. Push the roll into one corner of the pan and pour the rest of the egg mixture next to it on the pan.
4- Once the egg mixture is almost firm, roll the egg-roll we made in step 3 in the new egg layer. We are basically making a 2 layer egg roll.

Step 2: Preparing the Shitakee mushrooms
1- Soak the shitakee mushrooms for around 30 minutes in a bit of water (the slices should be half covered with water).
2- Place the shitakee mushrooms (and the water where they were soaked) in a saucepan. Add a little bit of sugar and soy sauce. Cook on high heat until the water boils, then cook for 10 minutes, uncovered.

Step 3: Making the Tuna Roll
1- Slice the raw tuna into medium thin slices. Make sure to get sashimi grade tuna.
2- Once the egg roll cools down, slice it as well.
3- We will need roasted seaweed. There is a smooth side and a rough side in the seaweed sheet. Place the rough part on top (facing you) and soft part at the bottom facing the sushi mat.
4- Spread the rice on the seaweed. Use a wooden spoon, not your hands, or the rice would stick to your fingers. Make sure to leave 1 inch/2 cm around the edges of the seaweed sheet without rice.
5- Place the tuna slices in the center of the seaweed sheet (on top of the rice).
6- Add the cucumber and egg slices.
7- Squeeze the shitakee mushroom from its juice and add a bit on top of the cucumber and tuna slices.
8- Put your finger in a bit of water and wet the edge (facing you) of the seaweed sheet, so it sticks when rolling it.
9- Gently roll the sushi mat around the seaweed, while trying to keep the ingredients in the center. The mat should stay “outside” and the seaweed is rolling around the rice. Gently press the mat over the rolled seaweed to shape it.
10- Let the roll rest ofr 5 minutes before cutting it, so that the ingredients stick together with the rice.
11- To cut the sushi, you will need a sharp knife and a wet towel.
12- Cut the first slice of the sushi roll, and wipe the knife with the wet towel before using it again to make another sushi slice.
Bon Appetit!