and cucumber appetizer. It is extremely effortless to prepare
and assemble. All you need is one pack of raw tuna (make sure it
is sushi grade though) Do NOT buy tuna that is meant to be cooked
as a tuna filet. The difference is that sushi grade tuna or any fish
for that matter is that the sushi grade is cut that day and is meant
to be eaten that day or no later than 1 day after whereas the fish
that is cut into filets or steak style can be kept uncooked in the frig
for many days rather than 1 or 2 days.
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You will also need 1 English cucumber (they are super long,
are individually wrapped and is often used because it has less seeds)
or you can use an American cucumber or about 2 kirby cucumbers.
(Kirbys are often associated with Korean cucumber kimchi and they
are shorter and the most crisp)
You can use sesame seeds to garnish and the only other thing besides
the little wooden skewers is mayo and wasabi.
You can skewer these with toothpicks also. Start with cutting
your cucumber in half and then in half again so that you have 4
long slices and then cut them into about 1 inch large cubes.
Mix about 3-4 tablespoons of mayo and wasbi to your liking to make
wasabi mayo. Simply use a small spoon to add your homemade
wasabi mayo in between your cucumber and tuna as a gluing agent
and for a great sauce. You can add a drizzle of soy sauce or have
the soy sauce in a separate little bowl for extra sauce for your liking.
You can be creative and line them up in a circle or a grid almost like a
checkerboard or in 1 long line if you have a plate or tray that is long.
You can be creative and create a design if you want also.
This appetizer would not be cheap at a restaurant but can be
super affordable if you just simply made it at home.
A regular size pack of raw tuna is about $6-10 depending of the size (lbs)
obviously but you can also get around 20 or so pieces with one pack.
Not too shabby?!
Zestfully, Let's Cultivate Food......... day 22 of 31 days
