Steps

1. Prepare 10-12 slices of tuna sashimi straight from the pack. (Tip: You can use your favorite sashimi.)
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2. Lightly sprinkle 1/2 tsp of Quick-Dissolving Sugar over the tuna, and rub it in as if salting. (Tip: Using sugar enhances the tuna's umami, creates a moist texture, and helps reduce any gamey odor.)
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3. Continue by adding 1 tbsp of Soy Sauce and simply mixing it through.
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4. Once everything is combined, cover the tuna tightly with plastic wrap and let it rest in the refrigerator.
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5. Combine the ingredients for the sushi vinegar. In a heatproof container, add 2 tbsp Rice Vinegar, 2-3 tsp Quick-Dissolving Sugar, and 2/3 tsp Salt.
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6. Heat the sushi vinegar in the microwave to dissolve the sugar and salt.
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7. Taste the warm sushi vinegar and adjust the sweetness to your liking. (Tip: Quick-dissolving sugar dissolves instantly, making it easy to adjust the flavor.)
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8. Pour the heated sushi vinegar all at once over 500g of Warm Cooked Rice and mix to distribute evenly.
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9. Finally, quickly fan the rice while mixing to give it a glossy sheen. (Tip: The sugar makes the acidity milder and gives the rice a beautiful shine.)
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10. To the marinated tuna that has rested and absorbed flavor in the refrigerator, add 1 grated clove of Ginger (optional) and mix. (Tip: Ginger adds a refreshing aroma and sharpens the flavor.)
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11. Serve the sushi rice in bowls and arrange the marinated tuna attractively on top.
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12. Generously sprinkle 2-3 stalks worth of finely chopped Scallions, White Sesame Seeds (to taste), and Shredded Nori (to taste) over the marinated tuna.
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13. Drizzle a little Soy Sauce (to taste) if desired, and enjoy.
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