Citrus Tuna Sushi

Ingredients:

Sushi Rice

• 1 cups sushi rice 
• 1 1/3 cups water
• 3 Tbsp rice vinegar
• 1 Tbsp cane sugar
• 1 tsp salt

Citrus Tuna Sushi

• ¼ cup mirin
• 1Tbsp rice vinegar
• 1 piece kombu
• 1 Tbsp mellow miso
• ¼ cup lemon juice
• ¼ cup blood orange juice 
• 2-3 Tbsp low sodium soy sauce or liquid aminos
• ½ lb sashimi grade tuna, 1/4-inch dice (Find it in the meat freezer!)
• 1 avocado, peeled, pitted, and thinly sliced
• 1 (2 oz) container daikon radish sprouts 
• 4-6 sheets Nori

Instructions:

1. Rinse rice in a colander until water runs clear.
2. Add rice and 1 1/3 cups water to a heavy bottomed pot. Bring to a boil, reduce heat to medium low, and cover with a tight fitting lid. Cook for about 30 minutes, or until water is absorbed and the rice is tender. (You may also use a rice cooker with the same ratio of water to rice.)
3. Remove hot rice from the pot to a non-reactive bowl.
4. Heat rice vinegar, cane sugar, and salt in a small saucepan until sugar is dissolved. Mix into hot rice. Allow rice to cool to room temperature uncovered in the bowl.
5. In a small saucepan over medium high heat, bring mirin, 1 Tbsp rice vinegar, and kombu to a simmer. Remove from heat and cover, allow to steep 10 minutes.
6. Discard the kombu and whisk in miso, citrus juice, and soy sauce to taste. Marinate the tuna for 10 minutes and drain.
7. Set a sheet of nori rough side up on a sushi mat or piece of parchment paper. Wet your hands, and spread a thin layer of rice over the nori, leaving a 1-inch border on the edge farthest from you. 
8. Lay out some of the tuna, sprouts, and avocado along the edge closest to you. Moisten the far edge with water. Firmly roll up the mat, peeling it back as you go. Press the moistened edge against the roll to seal. Using a sharp, wet knife, slice into 8 pieces.

Makes 4-6 rolls

Make a sushi bowl instead! Add all ingredients to a bowl with a sprinkle of sesame seeds. Feel free to swap the rice for your favorite grain, and add as many fresh veggies as you like.

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