Maguro Nigiri Sushi

Mrs. Tooka Ida

SERVINGS 6 – 8

• 1½ lbs. shibi (tuna)
• 1 teaspoon mustard paste or grated horseradish

Prepare 4 cups rice for sushi (see page 41).

While rice is cooling, cut fish into slices 1½” x 2″ x ⅛”, a little larger than for sashimi. Make small rice balls shaped like an egg, slightly flattened, and press a slice of shibi on top. Dab a little mustard or horseradish between the rice and fish.

Brush tare sauce on the fish with pastry brush.

Tare sauce:

• ¼ cup shoyu
• 1 tablespoon sake
• 1 teaspoon sugar

Cook over slow heat until thickened.

VARIATION: Use boiled shrimp opened flat and soaked in vinegar sauce as for aji sugata sushi.