Sushi! Or not! It's all up to you.

Ok, lots of people like sushi. Lots of people don't like sushi. Lots of people don't like Yetis either, but I don't hold that against them. This is a recipe that basically uses stuff that I talked about earlier, but in other variations and with sushi rice instead of jasmine. If you don't want to make maki (rolls) that's fine, I've got some alternatives down below.

Also, watch out for the snowdogs on this one, as they love tuna and fish.

Raw or seared tuna maki sushi! Or not!

You need to have prepared ahead of time about 2 cups of sushi rice, which is often about 1 cup before cooking, including seasoning with rice wine vinegar and anything else you want. The rice should be cool. I usually put some lemon or lime rind in with the rice when it cooks for a nice citrus flavor.
2 shallots, small dice
bean sprouts, very fresh, washed, and patted dry
red pepper flakes (optional)
sushi-grade ahi tuna, probably about 1/4 pound or so
seasoning mixture, described below. About 2 tablespoons or so of this mix, depending on how much tuna you have.
about 2-3 sheets of nori (seaweed sheets for sushi, available in many supermarkets) for maki, or you could have this sashimi or nigiri style
Optional: wasabi, pickled ginger as garnish / condiments

For the marinade for a seared tuna version of this see my November 9, 2007 entry. The leftovers work really well in this roll. If you are making this fresh however, read the following.

To use raw tuna (assuming your tuna is of excellent quality and impeccably fresh) you'll want to mix up ahead of time a seasoning mixture. I prefer a tablespoon plus 2 teaspoons of rice wine vinegar, a tiny pinch of salt, preferably sea salt, and teaspoon of tamari. Or, if you like it spicy, replace the salt and tamari with a few dashes of Tabasco or other hot sauce of your liking. You can also replace the vinegar with lemon or lime juice and a small pinch of sugar. You'll want to set this mixture aside for use when you are ready to assemble your sushi.

DO NOT MARINADE THE TUNA more than 10 minutes or they will over-cure in the acid in the seasoning. You'll just want to briefly dip the fish in the seasoning before making your sushi.
For maki, cut quarter-inch square, but long (like a square cylinder) slices of the raw tuna.
For nigiri, cut nice thumb-sized, 1/8 inch thick sections of tuna.
For sashimi, cut the widest, but still 1/8 inch thick sections of tuna.

Maki: open up your nori, shiny side up. Spread enough rice on the nori to enclose the tuna and other fillings. Season your raw tuna in your pre-made mixture. Place a single thickness (depending on the length of your tuna you may need to trim to fit or use multiple square cylinders) of seasoned tuna along the rice, with a small sprinkling of shallots, some bean sprouts parallel to the tuna, and some red pepper flakes if you want. Roll. Repeat. Cut. Put on a plate with optional condiments. Enjoy.

Nigiri: Don't use nori. Form some thumb-sized cylinders of rice. You can place a small dab of wasabi on the rice and then place the seasoned tuna strip on top, or just place the tuna on top. Repeat until all tuna or rice is used up. Put on a plate with optional condiments. Enjoy.

Sashimi: season the tuna, and then place on a plate. Have some rice with it. Put on a plate with optional condiments. Enjoy.

This serves about 1 Yeti that likes sushi, or 2-4 as an appetizer, or 2 humans that are hungry, or so. It depends on how many pieces you make and how much the individuals like sushi. Watch out for the snowdogs though. They like fish.