1 lb sushi grade ahi tuna
12 or more Citriburst Finger limes
For sushi rice:
2 cups sushi white or brown rice
2 1/4 cups water for white rice (add 1/2 cup water for brown)
For seasoning for sushi rice:
1/4 cup rice vinegar
2 tbsp granulated sugar
1 tsp salt
For dipping sauce:
1 shallot, minced
1/2 tsp finely grated ginger
1/3 cup soy sauce
1/3 cup lime juice
1 tsp sesame oil
Servings: 6-8
Sushi rice:
1 Place rice in a strainer and rinse under cold water for a few minutes, or until water runs clear. Let rice drain and dry for about a half hour.
2 Place dried rice and water in a heavy bottomed pot with a tight-fitting lid. Bring rice to boil, turn down heat, and simmer covered for 15 minutes.
3 Turn rice off and let it sit 10 minutes. Meanwhile, in a small bowl combine rice vinegar, sugar, and salt.
4 After the 10 minutes, spread rice on a baking tray, pour over seasoning vinegar, and fluff rice with a fork to make sure all the pieces are covered.
Dipping sauce:
1 In a small bowl, stir together the shallot, ginger, a few grinds of pepper, soy sauce, lime juice, and oil. Set aside.
2 When ready to serve, whisk the dressing thoroughly to recombine the ingredients.
3 Once rice has cooled, form into balls, top with slices of tuna, and Citriburst Finger Lime pulp, and serve with dipping sauce.
