Favorite - This is an all time favorite
We usually use frozen ahi tuna for this. It works great. Half frozen ahi is easy to cut into cubes.
1 cup rice - not regular long grain or arborio or medium grain
1 tbsp rice wine vinegar
2 tsp sugar
1/2 tsp salt
2 - 3 sheets of nori
8 ounces ahi grade tuna - fresh or frozen and defrosted
8 scallions (or more to taste)
1 tbsp wasabi powder (approximately)
2-3 tbsp soy sauce (approximately)
pickled ginger (on the side)
Bring 1-1/2 cups water to a boil. Add 1 cup sushi rice. Stir once or twice. Let simmer for 15 minutes.
Make up a glass bowl for mixing the rice. Put 1 tbsp rice wine vinegar, 2 tsp sugar and 1/2 tsp salt into the bowl. Have a wooden spoon ready.
Turn off heat and let sit for 10 more minutes.
When the rice has cooled, spoon it into the bowl and mix with the wet and dry ingredients.
Spread the rice on the sheet of nori. This is easiest when the rice is still warm. Wet your fingers so they don't stick to the rice and dump a pile onto the nori. Spread it it, wetting your fingers and adding rice as necessary. You can make it thick or thin, though it is sometimes hard to get a thin layer of rice after it has cooled.
Clean and cut the scallions into 1/4 inch pieces. Cut the tuna into 1/4 - 1/2 cubes. Peel and pit the avocado and cut it into 1/4 cubes. Mix scallions, tuna and avocado in a bowl. Add 1 - 2 tbsp soy sauce to taste.
Mix the wasabi powder with water in a cup or small bowl. Just add a few drops of water and stir. Add a few more drops as necessary to get a creamy consistency and all the powder dissolved.
Add perhaps 1 tsp of mixed wasabi to the tuna, avocado, scallion, soy mix. Give it a taste. Remember, you ARE going to be eating it raw. Add more soy or wasabi as desired. Also, you may like more scallions or whatever. Add to taste.
Cut the nori covered with rice into the desired size strips. With 8" x 8" sheets, I usually cut them into two 4" x 8" sheets using a sharp knife.
Dump a nice helping (perhaps 1/4 - 1/3 cup) of sushi mix onto the nori and pretend to roll it up the best you can. Remember, these are messy.
Serve with pickled ginger.
To make neater sushi for a party, leave the nori sheet in one piece. When spreading the rice, leave an inch or so uncovered along one edge. Spread the mixture in a line parallel to this uncovered edge and then roll the nori roll around it, squeezing it a bit here and there so it fills out evenly. Wet the bare strip of nori and use it as an adhesive to seal the roll.
Then, using a very sharp knife, gently, with a sawing motion, cut the roll into 1" (or whatever) sushi pieces.