Recipe of Speedy California Farm Ahi Tuna Sushi Dinner
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Super Quick Homemade California Farm Ahi Tuna Sushi Dinner. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Ahi Tuna Sushi Dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Ahi Tuna Sushi Dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Ahi Tuna Sushi Dinner is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Ahi Tuna Sushi Dinner estimated approx 1 hour.
To get started with this recipe, we have to prepare a few ingredients. You can have California Farm Ahi Tuna Sushi Dinner using 22 ingredients and 6 steps. Here is how you can achieve that.
We grow wonderful sushi rice here in California, and catch fresh tuna in the ocean nearby, but nobody makes a better sushi dinner than our Japanese neighbors across the ocean. Here is our adaptation of the Japanese recipe. Our daikon roots are garden grown here, and we make our own pickled ginger root called gari, and our own soy bean paste for miso soup. Served with tempura fried veggies.
Ingredients and spices that need to be Get to make California Farm Ahi Tuna Sushi Dinner:
- Half Pound fresh ahi tuna (makes 12 rolls)
- 1/2 Cup Nishiki California sushi rice, rinsed
- Cup water
- 2 Tsp rice vinegar
- 2 tsp palm sugar
- 1 tsp wasabi paste
- For the miso soup:
- 2 cups water
- Cup shrimpshells with heads and tails, or Tbs of dashi fish stock
- 1 Tsp soy sauce
- 2 Tbs miso paste, called natto, fermented organic soybeans
- Tbs Chopped fresh mexican green onions, white and green part, or leek
- Tbs dried seaweed
- Tbs gari freshly pickled ginger root slices (home made recipe in here)
- Fresh daikon root, grated
- Tbs Slivered firm tofu (recipe in cookpad)
- For the tempura fried vegetables:
- thinly sliced sweet red pepper, black shitake mushroom, white cauliflower, green beans, yellow squash
- Batter for veggies: 1/3 cup flour, 1/3 cup corn starch, 1/3 cup water, 1 egg
- Quart grapeseed oil (filter and reuse)
- Equipment: oil fryer, grater
- Cost: tuna $2, rice 20 cents, veggies 40 cents, other 40 cents, $3 per person
Steps to make California Farm Ahi Tuna Sushi Dinner
- Bring half a cup of rice to boil in a cup of water and few drops of soy sauce, cool, covered, one hour. Mix 2 tsp rice vinegar with 2 tsp palm sugar, boil, pour over rice. Squeeze six palm size rice balls per person, roll into tubes.
- Make one quart fresh pickled ginger (gari): put 2 pounds fresh young ginger in salt water overnight. Peel, slice 1 mm thick. Fill sterilized jar. Boil 3 cups rice vinegar with 2 cups of palm sugar, pour over ginger, let sit overnight. Stays fresh in fridge for a year.
- Miso soup: boil shrimp or dashi fish powder in 2 cups water, remove shrimp, add Tbs natto, Tbs firm tofu strips, Tbs chopped garlic chives or green mexican onions, sheet of dry seaweed, bring to boil. Serve with daikon and gari and wasabi mixed with soy sauce on the side.
- For each person, Slice quarter pound fresh tuna on the diagonal, makes six pieces to cover the riceballs, serve with drop of wasabi paste per bite dissolved in light soy sauce, garnish of gari, daikon on the side.
- Peel 1 inch fresh daikon root, grate, serve Tbs per person
- Tempura: slice five vegetables: black sliced shitake mushrooms, white cauliflower crown, red carrots or red sweet pepper slices, green beans, yellow squash slices, ten pieces per person, dip in tempura batter, fry in grapeseed oil at 350F till crispy, drain, sprinkle with mirin, serve with soy sauce garnish on the side.
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