Tekkamaki (Tuna Sushi Roll)

TEKKAMAKI - TUNA SUSHI ROLL


1 cup and rice (short-grain/suhi preferable, but medium-grain will work)
1-1/2 cups cold water
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons white sugar
1/2 teaspoon salt


4 toasted nori (seawood) sheets
1/2 pound raw ahi tuna, patted dry


Makisu (woven bamboo mat for rolling)

Place flour sifter into a bowl of cold water, swishing the rice around inside the sifter to wash it.  When the water becomes milky-colored, replace with fresh water.  Continue washing the rice until the water remains clear when the rice is agitated.


Put the rice and 1 1/2 cups of cold water in a saucepan with a tight-fitting lid, lightly shaking or tamping to evenly distribute the rice.  Allow to rest for thirty minutes on its stove burner (but do not yet turn on stove).  When the thirty minutes are up, turn the heat on the burner.  Bring the water to a boil, then reduce heat to maintain a low simmer for 10-15 minutes.  Shut off heat and allow to rest for five minutes: do not remove the pan's lid.


While the rice is steaming, heat up the vinegar, white sugar, and sugar for a few seconds in the microwave.  Stir vigorously until the sugar and salt have mostly dissolved in the vinegar.


Transfer the rice to a large, shallow bowl.  Mix in the vinegar solution, coating every bit of rice.  Allow to cool to room temperature, occasionally fluffing with a fork.


While the rice is cooling, begin preparing the fish.  Cut the tuna into 1/4-1/2" sticks or rods.  Ready your makisu.


When the rice has reached room temperature, sprinkle the rice onto the nori sheet.  The proper amount of rice is a thin, single layer of rice that's light enough to see the nori underneath.  Leave a 1/2-inch gap on one side.  Place a single line of tuna down the middle.  Gently roll the nori in the makisu, applying even, light pressure.


Slice into one-inch pieces and serve.