Ten Pieces of Tuna Ruby Orbs Sushi

Ingredients

Method

1. 1

   Wash the rice and steam it in slightly less water than called for. Mix the vinegar, sugar and salt together and stir until the salt and sugar are dissolved. Then drizzle it over the rice while it’s still warm before mixing using a folding motion until thoroughly combined.

2. Let’s make the Nikiri Glaze

   2

   Pour the mirin and sake into a small pot and bring to a low simmer to boil off the alcohol. Stir in the dark soy sauce until fully combined. Remove from the heat and let cool.

3. 3

   Put a square of plastic wrap on the counter. Place a bite-sized slice of sashimi on it with a small ball of sushi rice on top. Gather together the edges of the plastic wrap and squeeze until the rice and sashimi make a little ball at the end. Adjust the shape until it’s a ball small enough that a geisha could eat it without disturbing her makeup. Take the sushi out of the plastic wrap and brush the top with the Nikiri glaze.

4. Next, let’s make the Wine and Soy Sauce Marinade

   4

   Pour the wine and mirin into a small pot and bring to a low simmer to boil off the alcohol. Stir in the dark soy sauce until fully combined. Remove from the heat and let cool. Once cooled, marinate the sashimi slices in it for at least 30 minutes.

5. 5

   Do exactly what you did in step 3, but with the marinated sashimi slices.