Ahi Tuna Sushi with Citriburst Finger Limes
Serves 6-8
Sushi Rice
- 2 cups sushi rice - white or brown
- 2 1/4 cups water for white rice - or - 3 1/4 cup water for brown rice
Seasoning for Rice
- 1/4 cup rice vinegar
- 2 tablespoon granulated sugar
- 1 teaspoon salt
Dipping Sauce
- 1 shallot, minced
- 1/2 teaspoon finely grated ginger
- 1/3 cup soy sauce
- 1/3 cup lime juice
- 1 teaspoon sesame oil
Topping
- 1 lb. sushi grade Ahi Tuna
- 12 or more Citriburst finger limes or 1 tablespoon Citriburst pearls
Directions
For sushi rice: Place rice in a strainer and rinse under cold water for a few minutes, or until water runs clear. Let rice drain and dry about a half hour. Place dried rice and water in a heavy-bottomed pot with a tight-fitting lid. Bring rice to boil, turn down heat and simmer covered for 15 minutes. Turn rice off and let it sit 10 minutes. Meanwhile, in a small bowl combine rice vinegar, sugar, and salt. After the ten minutes spread rice on a baking tray, pour over seasoning vinegar and fluff rice with a fork to make sure all the pieces are covered.
Dipping sauce: In a small bowl, stir together the shallot, ginger, a few grinds of pepper, soy sauce, and lime juice and oil. Set aside. When ready to serve, whisk the dressing thoroughly to recombine the ingredients.
Once the rice has cooled, form into balls, top with slices of tuna and Citriburst finger lime pearls and serve with dipping sauce to seriously impress your guests.