Yellowfin Maguro-don

Having spent time in Tsukiji (築地) and having fallen in love with their maguro-don (tuna over vinegared rice), I decided to re-create the experience with Neuro Fuzzy, some yellowfin tuna from the local store, vinegar and nori (dried seaweed).



Recipe (serves four):

+ 4 c. white sushi rice
+ water
+ vinegar (to taste)
+ 2 sheets of nori (dried seaweed)
+ 1/4 c. sesame seeds
+ 1 lb. 'sashimi' or regular yellowfin tuna

Wash your rice - put the rice in a rice cooker along with the water (follow instructions via your rice cooker), and set. Chill the tuna prior to cutting it, preferably in the fridge, before cutting it very carefully along the 'lines' of the tuna and then into chunks.

When the rice is done, add vinegar to taste. It should taste slightly salty, but not too much. Cut up one sheet of nori with scissors and stir them into the rice, as well as the sesame seeds. Arrange the fish on top, use the extra nori for decoration, and sprinkle with a bit more sesame seeds.