To conclude our time with Daniel Woo and Greg Ong of Sushilicious, today the two gents share a recipe. If you missed the interviews, click here to read owner Daniel Woo's answers from yesterday, and click here for Chef Greg Ong's from the day before.
Sushilicious' Tuna Yukke Gunkan
8 ounces sushi-grade tuna, chopped into 1/4-inch cubes
4 sheets nori (dried seaweed)
2 cups sushi rice
1 cup soy sauce
3/4 cup sugar
3 tablespoons sesame oil
3 tablespoons lemon juice
1 teaspoon shichimi pepper or red pepper flakes
4 cloves garlic, crushed
1/2-inch piece of ginger, peeled and crushed
Green onions, thinly sliced (optional)
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Combine soy sauce, sugar, ginger and garlic in a medium saucepan. Put saucepan on medium heat and bring to a boil. Turn down heat to low and simmer for 5 to 8 minutes stirring occasionally so as not to burn the sauce. Turn off the heat and stir in sesame oil, lemon juice and shichimi pepper. Allow the sauce cool down and store container with lid. Chill in the refrigerator overnight. Scoop out garlic and ginger from sauce. Transfer yukke sauce to a clean sauce bottle and pour on tuna.
To assemble the tuna yukke gunkan:
Cut a sheet of nori into 1 1/2-inch wide strips. Wet your palms and fingers with sushi vinegar. Take approximately 2 tablespoons of sushi rice in your hand and form it into 1 1/2-inch-by-1/2-inch rectangles. Wrap nori strips lengthwise around the mound of sushi rice. The nori should be higher than the rice. Press nori gently to the rice and form a base. Place chopped tuna cubes to cover the sushi rice. Top with the yukke sauce and green onions. Serve with ginger and wasabi.