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Yellowfin (Kihada) Tuna Sushi 黄膚, きはだ握り寿司

Today I went to BJ's wholesale to get some dairy,bread and eggs.Previously I bought fresh salmon from the store and make salmon sushi for hubby.I didn't know BJ's sell Yellowfin Tuna.Of course it's in frozen form.Usually I won't buy tuna from supermarket even it's said fresh tuna.The tuna sold over the supermarket counter usually discolored and the texture really look bad.The best tuna is still bluefin tuna.Yellowfin tuna is found in open waters of tropical and subtropical seas worldwide.Also known as ahi tuna, from its Hawaiian name ʻahi, yellowfin is becoming a popular replacement for the severely depleted supplies of bluefin tuna. 'Yellowfin tuna is widely used as raw fish dishes, especially sashimi.
Look how fresh and pretty this 8 oz yellowfin tuna!!
I make 7 pieces tuna sushi and 2 tuna roll with 8 oz tuna.



Ingrendients For Fish


8 oz yellowfin tuna



Ingredients For making su-meshi/ vinegared rice


1 cup calrose rice/sushi rice


2 tbsp mixed sushi vinegar


1/4 cup water





Method:


1:Wash calrose rice ,change the water 3-4 times,then put the rice in rice cooker with water.Let it cook until it pop to warmer method.


2:Use a very sharp knife to cut tuna fillet into 8 x 5 cm or 3 x 2 in pieces,4-5 mm thick.Placed the tuna on a tray or plate,cover with clear film ,then chill.


3:Remove the rice from rice cooker,then add in vinegared mixed into the rice.Mix well.


4:Ready a bowl of cold water on the side for moulding.This water is used for your hands while making nigiri-zushi


5:Wet your hand with the water and scoop about 1 1/2 tbsp su-meshi into your palm.Gently but firmly grip the su-meshi and make a rectangular block until all the rice finish.Do not squash the rice but ensure the grains stick together.The size of the blocks must be smaller than the topping(tuna)


6:Put the su-meshi block on a damp chopping board,Take out the cut tuna from chiller and top each piece tuna on top of the rice block.Gently press it the tuna and form your palm into a cup shape nigiri-zushi to a smooth surfaced mound.Do not overwork,as the warmth of your hands can cause the topping to lose their freshness.


7:Repeat this process until all the rice and topping are used.Serve immediately with little shoyu( or wasabi and soy sauce).





Note:



Don't worry if your su-meshi block doesn't look neat.Wet your hands with hand water frequently,and keep the work surface tidy all the time.Some people like their fish(topping) thicker but I like mine longer and thinner.You can cut any size you like depend on your preferences.I omit adding wasabi under the topping since I'm going to mix wasabi with shoyu. For more sushi post:
Assorted-sushi-and-maki
Spicy-tuna-roll
Assorted sushi and rolls
salmon-nigiri-zushi


Tips:

When you can't get fresh tuna like the quality sold in Japanese restaurant,(usually they get fresh tuna from the supplier aka fisherman),yellowfin tuna like this package is good enough for us at home who want to make sushi or sashimi.Don't buy tuna with bloody red dot on the fish.That mean the fisherman didn't release the tuna blood properly and immediately after it's was caught.

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10 comments:

daphne said...
July 30, 2008 at 1:00 AM

wow. The tuna looks really fresh. U lucky girl!

ICook4Fun said...
July 30, 2008 at 7:03 AM

Wow, your Tuna sushi look so nice and fresh. Now I too just buy the frozen Tuna from the supermarket or Trader Joe's and it taste as fresh. Have to get some calrose rice and make Carlos some.

riley said...
July 30, 2008 at 10:33 AM

Hi! Found you on The Foodie Blogroll and just thought I would say hello. I have seen your blog other places, maybe people's sidebars or links lists, not sure. Anyway, cheers!

Little Corner of Mine said...
July 30, 2008 at 3:58 PM

Looks really fresh ya but I don't dare to eat it, me scare of raw food. :P

Christine Tham said...
July 30, 2008 at 8:39 PM

So fresh looking that feel like licking the screen

tigerfish said...
August 1, 2008 at 5:56 AM

You've become an expert in sushi and sashimi, haven't you? :P

Dhanggit said...
August 1, 2008 at 7:18 AM

i agree with tigerfish, its becoming your specialty!! i hope i could get tuna as fresh as this :-)

mycookinghut said...
August 1, 2008 at 7:29 PM

definitely looks fresh the tuna. You've got really good knife skills!

Beachlover said...
August 2, 2008 at 10:08 PM

daphne:
Yes,it's is:)

icook4fun:
Yes,make sushi for Carlos,I guess he like fresh sushi rather than smoked salmon.Trader Joe's tuna is a good choice.

hot garlic:
Hi,thanks for dropping by:))

LCOM:
You should try fresh fish,it's really taste good!!.I only know hoe to eat raw fish few years back and now love it!!

christine tham:
thanks you for dropping by:)

tigerfish:
oh! no ma"blushing"...hubby love raw fish very much so I try to make us sushi regulary!!

dhanggit:
Don't France have fresh fish?.I know Italy love to cook fresh fish and they can get easily there,right?

mycookinghut:
thank you:)

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.