Ahi Tuna Sushi with Citriburst Finger Limes
2 cups sushi white or brown rice
2 1/4 cups water for white rice add 1/2 cup water for brown.
Seasoning for sushi rice
1/4 cup rice vinegar
2 Tbsp granulated sugar
1 tsp salt
1 shallot, minced
1/2 tsp finely grated ginger
1/3 cup soy sauce
1/3 cup lime juice
1 tsp. sesame oil
1 lb. sushi grade ahi tuna
12 or more Citriburst Finger limes
For sushi rice: Place rice in a strainer and rinse under cold water for a few minutes, or until water runs clear. Let rice drain and dry about a half hour. Place dried rice and water in a heavy bottomed pot with a tight fitting lid. Bring rice to boil, turn down heat and simmer covered for 15 minutes. Turn rice off and let it sit 10 minutes. Meanwhile, in a small bowl combine rice vinegar, sugar and salt. After the ten minutes, spread rice on a baking tray, pour over seasoning vinegar and fluff rice with a fork to make sure all the pieces are covered
Dipping sauce: In a small bowl, stir together the shallot, ginger, a few grinds of pepper, soy sauce, and lime juice and oil. Set aside. When ready to serve, whisk the dressing thoroughly to recombine the ingredients.
Once rice has cooled, form into balls, top with slices of tuna and Citriburst Finger Lime pulp and serve with dipping sauce.
This recipe courtesy of Shanley Farms.