This is fairly simple, and surprisingly easy.
You need really fresh tuna – we went to the Dekalb Farmer’s Market – and use it to make sushi.
The trick is to keep the tuna on ice and once cut up use it immediately.
Make sushi rice (a large grained rice) – per cup dry rice you’ll need 1/4 cup rice vinegar, 1/8 cup sugar, 1/2 teaspoon salt, and 1/2 tablespoon vegetable oil.
Cook the rice as you normally would – with water about twice the volume of rice. When it’s finished, add the vinegar mixture and let cool.
Put spoons of rice on a plate and put a piece of the tuna on each.
Serve with soy sauce (the lighter sushi soy sauce is better), wasabi and Saki. (We warmed ours in a gravy boat – after searching the house for our saki set.)
Kim-chee was good with it.
We also made miso soup. Cut up 1/2 onion thinly and saute then add 2-3 cups of water. Once it’s boiled add 2 tablespoons of miso paste. Stir to dissolve.
A new family holiday tradition.