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.