Goshen's Tuna Nigiri Sushi

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Goshen’s tuna Nigiri sushi is a wonderful Japanese treat that will leave your friends and family impressed. There is a lot of prep time with sushi preparation and it is really easy to make. Goshen’s tuna Nigiri sushi is a wonderful seafood treat that goes very well with the traditional Japanese alcoholic drink sake. Serving sushi with a side of ginger and wasabi is recommended for garnish and for use.  Goshen’s tuna Nigiri sushi is a wonderful seafood treat that is a wonderful treat for tuna lovers.

Makes 8 pieces

Ingredients:

·         5 ounces or (about 150 grams) of fresh tuna. (It is recommended to get sashimi grade tuna steaks.)

·         2 tablespoons (30 milliliters) of wasabi past

·         1 cup or (150 grams) of prepared sushi rice.

Serve with:

·         Wasabi paste

·         Soy sauce

·         Pickled ginger

Directions:

Step 1: The first step in Goshen’s tuna Nigiri sushi is to pat down the tuna steak until it is dry with a paper towel. Make sure to clean off the any remaining bones if any. Trim the frazzled ends of the tuna and cut the fish in a slightly diagonal manner against the grain. As accurately as possible cut 8 1 ¼ x2 inches or (3x5 centimeters)

Step 2: Using your finger spread wasabi paste on one side of the tuna slices. Then dip your hands in water and form 8 rice finger shaped rice balls. The next step in Goshen’s tuna Nigiri sushi is to go to Goshen’s tips for shaping Nigiri sushi and follow the directions carefully.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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