Ingredients:
• 1 pound sushi-grade tuna loin (Ahi/Yellowfin or Bigeye block)
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
Directions:
• Rinse the tuna loin briefly under cold water and pat it completely dry with paper towels. Ensure the surface is free of excess liquid before applying the cure.
• Mix the salt and sugar together. Evenly coat all sides of the tuna block with the mixture. The layer should look like a light dusting, not a thick crust.
• Place a wire rack inside a rimmed tray or plate. Lay the coated tuna on top of the rack uncovered and refrigerate for 20 to 30 minutes. The rack allows drawn moisture to drain away from the fish rather than pooling beneath it.
• Remove the tuna from the fridge.
• Rapidly rinse off the salt-sugar cure under cold tap water.
• Immediately pat it dry with paper towels.
• Wrap the block tightly in plastic wrap and chill for another 15 minutes to firm up.
• Using a sharp knife held at a 45-degree angle, slice across the grain into 1/4-inch sashimi pieces.
• Serve with soy sauce, fresh wasabi, or pickled ginger.
