Straight from the fields

WTF Do I Do With
finger limes ?!


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.