We decided to go with a different kind of song this time around, but it still works. And let me tell you something about sushi rice: it is, by far, more tasty than any other rice I have ever made. The shorter grains, the rice wine vinegar, how each tiny pearl sticks to one another to make larger masses, how it’s best when eaten at room temperature; it’s just a lot of goddamn fun. Plus, you have to use an actual hand fan! Mine was made by a Korean bank; HOW CAN YOU NOT LOVE THE AUTHENTICITY?!
I bought this tuna already ground up but I am going to retry the recipe at some point when I will chop up the tuna myself for a larger cut. These were still incredibly delicious (far better than the meal I served them with), and if you have any leftover tuna you can always try making a sushi roll!
Cook Well, Eat Well, Live Well