Tuna Belly Sushi
Sushi with canned fish? Yep, you heard us right.
Our Tuna belly in olive oil contains carefully selected flakes of tuna belly. Because the tuna belly is the fish's fattiest part, this product has a soft texture that melts in the mouth, which makes it ideal for sushi.
We made simple nigiri, but you can use your imagination and create the sushi you like by using our basic recipe below.
Servings: 2 (16 nigiri)
Time: 1 hour
1 can Formosa Gourmet Tuna Belly in Olive oil
3 dl sushi rice
4 dl cold water, plus extra for rinsing the rice
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
For serving: soy sauce and wasabi if you like it
1. Start making the sushi rice. Place the rice into a bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
2. Place the rice and 4 dl of cold water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small bowl and mix. Put the rice into a bowl and add the vinegar mixture. Leave it to cool to room temperature before using to make sushi or sashimi.
4. When the rice cooled down, form small rice balls and place on a plate.
5. Open the can and gently take out the tuna belly flakes. Put the tuna on top of the rice balls and – voilá – you have made tuna belly sushi.
Serve with wasabi and soy sauce.