Receta Unagi-Style Tulingan Maki Sushi
Unagi-Style Tulingan Maki Sushi
February 19th, 2015 Manny
This sushi recipe is a Pinoy version of the Unagi Sushi. Unagi is a Japanese word for freshwater eel. The kind of freshwater eel used in their cuisine is a Japanese eel (Anguilla japonica) and those species are also found in other countries like China, Korea, Vietnam and northern part of the Philippines. Since eel is not popular here, substituting it with tulingan or skipjack tuna is a good idea. So if you want to try making an unagi sushi, I think this tulingan sushi is a very good way of trying it.
Ingredients:
- 200 grams Tulingan (skipjack tuna), fried
- 2 to 4 sheets Nori
- For the Sushi Rice:
- 200 grams cooked Jasmine rice, keep warm
- 2 Tbsp Mirin (Japanese cooking rice wine)
- 1 1/2 Tbsp. sugar
- salt and pepper to taste
- For the Teriyaki Sauce:
- 2 Tbsp. soy sauce
- 2 Tbsp. water
- 1 Tbsp. tomato ketchup
- 1 Tbsp. honey
- Slurry:
- 1/2 Tbsp. cornstarch
- 1/2 cup water
How to make Unagi-Style Tulingan Maki Sushi:
After frying the tulingan (skipjack tuna), remove the whole fillet from the bones, then cut it in half lengthwise. Set aside.
Make teriyaki sauce by combining all the ingredients listen above and let it simmer for about 2 minutes. Add the slurry and let it simmer for around 1 minute to thicken.
Place the fried tulingan fillet in the teriyaki sauce, marinate for 15 minutes.
Combine the mirin and sugar in the newly cooked rice. Mix well, then season to taste with salt and pepper. Cover it with cling wrap and set aside.
If you don’t a sushi rolling mat, you can use a cling wrap instead. Place a sheet of cling wrap over your chopping board.
The wrap should be bigger than your nori sheet, rough side up, then place a a sheet of nori on the cling wrap and place a thin layer of rice over the nori, leaving 1 inch space from the top.
Place the sliced marinated tulingan fillet over the rice, then roll it using the cling wrap to help you roll it perfectly.
Take out the plastic wrap and cut it into 8, using a wet knife every slice to prevent the rice from sticking to the knife.
Serve with soy sauce and wasabi.
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