Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 can of tuna, drained
- 2 tablespoons of mayonnaise
- 1 tablespoon of Sriracha sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1/4 teaspoon of garlic powder
- 10 pieces of nori seaweed
- 10 pieces of cooked shrimp
- 1 tablespoon of black sesame seeds
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and put it in a pot with 2 cups of water. Bring the water to a boil, then reduce the heat to low and cover the pot. Cook the rice for 15 minutes, then turn off the heat and let it sit for 10 minutes.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar dissolves. Remove from heat and set aside.
3. In a bowl, mix the drained tuna, mayonnaise, Sriracha sauce, soy sauce, sesame oil, and garlic powder until well combined.
4. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix the rice gently until it is evenly coated with the vinegar mixture.
5. Cut the nori seaweed into 10 pieces that are roughly the same size as the shrimp.
6. To make the tenmusu, place a piece of plastic wrap on top of the bamboo sushi mat. Place a piece of nori seaweed on top of the plastic wrap, shiny side down. Spoon a small amount of rice onto the nori, then add a spoonful of the spicy tuna mixture on top of the rice. Place a cooked shrimp on top of the tuna, then add another spoonful of rice on top of the shrimp. Use the sushi mat to shape the rice into a compact cylinder. Repeat with the remaining ingredients.
7. Sprinkle black sesame seeds over the tenmusu.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
N/A
Serving size:
10 pieces
Nutritional information:
Calories: 230
Fat: 4g
Carbohydrates: 38g
Protein: 10g
Sodium: 320mg
Substitutions for ingredients:
- Japanese short-grain rice can be substituted with any other type of short-grain rice.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Nori seaweed can be substituted with any other type of seaweed.
- Cooked shrimp can be substituted with cooked chicken or tofu.
Variations:
- Instead of spicy tuna, use cooked salmon or crab meat.
- Add avocado slices to the tenmusu for a creamier texture.
- Use pickled vegetables, such as pickled ginger or pickled carrots, as a filling for the tenmusu.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking to your hands.
- Use a sharp knife to cut the tenmusu into bite-sized pieces.
- Serve the tenmusu with soy sauce and wasabi for dipping.
Storage instructions:
Store the tenmusu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tenmusu, wrap them in damp paper towels and microwave for 30 seconds.
Presentation ideas:
Arrange the tenmusu on a platter and garnish with sliced green onions and cilantro.
Garnishes:
- Black sesame seeds
- Sliced green onions
- Cilantro
Pairings:
- Miso soup
- Edamame
- Seaweed salad
Suggested side dishes:
- Tempura vegetables
- Teriyaki chicken
- Grilled shrimp skewers
Troubleshooting advice:
- If the rice is too dry, add a little more water when cooking it.
- If the rice is too wet, let it sit for a few minutes to absorb the excess moisture.
Food safety advice:
- Make sure to use cooked shrimp to prevent foodborne illness.
- Store the tenmusu in the refrigerator at a temperature below 40°F to prevent bacterial growth.
Food history:
Tenmusu is a traditional Japanese dish that originated in Nagoya, Japan. It is a type of onigiri, which is a rice ball that is often filled with various ingredients.
Flavor profiles:
The Spicy Tuna Tenmusu has a savory and slightly spicy flavor from the tuna mixture, which is balanced by the sweetness of the rice vinegar.
Serving suggestions:
Serve the Spicy Tuna Tenmusu as an appetizer or a light meal.
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Region: Japanese