Chef Roberto Arances from Denis Private Island resort in the Seychelles demonstrates his method for making yellowfin tuna maki sushi. Yellowfin tuna is the preferred fish for this dish although other species of tuna including blackfin, bigeye and bluefin can also be used. The rich, slightly oily texture of the fish is highly prized.
Begin with a loin from the tuna, removing the skin, bones and bloodline. Using a bamboo rolling mat, lay a sheet of nori (dried Japanese seaweed) on the mat. Spread a small amount of prepared short-grain sushi rice along the bottom half. Thinly slice the tuna loin across the grain and lay the strips along the rice.
Next, carefully roll the mat into a tight cylinder. Then slice the roll into small bite-sized pieces with a very sharp knife. Between cuts, dip the knife in a little bit of rice vinegar to keep it from sticking.
Add condiments like soy sauce, pickled ginger and wasabi to small bowls. Serve with Japanese green tea, warm sake or a cold beer and enjoy.