Ingredients | Serves 4
1/3 cup rice vinegar
1 Tbsp granulated sugar
4 cups prepared sushi rice, still warm
1 tsp mild tasting vegetable oil
1 ¼ lbs sushi grade albacore tuna or salmon, roughly chopped
¼ cup Humble & Frank MISO SESAME SAUCE AND MARINADE, plus more for serving
1 Tbsp tamari or soy sauce
¼ cup thinly sliced scallions
1-2 sheets toasted nori seaweed
Tamari or soy sauce, wasabi and pickled ginger to serve
In a small saucepan over medium heat, dissolve the sugar in the vinegar, stirring constantly, about 5 minutes. Set aside to cool slightly.
Place the warm rice in a large bowl and using a large wooden spoon or rice paddle, blend in the vinegar mixture, folding the rice over itself rather than stirring. Continue folding until all the liquid is absorbed and the rice is glossy.
Rub the oil onto the inside of an 8-inch x 8-inch pan. Wipe any excess oil away with a paper towel. You want just a thin layer of oil. Press the rice firmly and evenly into the pan. You can wet your hands with cold water if it gets too sticky. Cover with a damp tea towel and set aside.
Place the fish pieces into a food processor and pulse a few times so the fish is well chopped, but not mushy. (Alternatively, you can cut the fish into a mince with a knife). Scrape into a bowl and add the MISO SESAME SAUCE, tamari (or soy sauce) and the scallions. Mix well and taste. Add more sauces if needed.