Tuna and Avocado Onigirazu
Ingredients
- 300 gWhite rice (cooked)
- 4 pcnori seaweed (whole sheets)
- 150 gTuna (drained)
- 2 tbspJapanese mayo
- 1 pcPersea americana Mill. (sliced)
- 0.5 pcCucumber (thinly sliced)
- 3 tbspRice vinegar
- 1 tbspWhite sugar
- 1 tspGray sea salt
- 300 gSushi rice (short grain) (well rinsed in clear water)
Method
A shiny black seaweed wrap holding sticky vinegared rice. When sliced, it reveals clean layers of creamy tuna, melting avocado, and crisp cucumber.
- 1
Rinse the rice in clear water until it runs clear. Cook with an equal volume of water. Once cooked, pour the rice vinegar mixed with sugar and salt over the hot rice. Mix gently to avoid breaking the grains.
- 2
Mix the drained tuna with Japanese mayonnaise until well combined. Slice the cucumber into thin strips and the avocado into regular slices.
- 3
Place a nori sheet on plastic wrap, corner pointing up. Place a square of rice in the center. Layer the tuna, then avocado and cucumber. Cover with a second layer of rice the same size as the first.
- 4
Fold the four corners of the seaweed toward the center to close the sandwich. Wrap tightly with plastic wrap so the seaweed softens against the rice and seals perfectly. Let rest for 5 minutes.
- 5
Remove the wrap. Using a very sharp, wet knife, cut the sandwich in half. The blade should slide through without crushing the rice for a clean cut.
Frequently asked questions
How do you get this dish right?
- Dampen your hands with vinegared water to handle the rice without it sticking to your fingers.
- Run your knife blade under hot water between each cut for a perfect visual result.
How long does this dish keep?
Consume immediately to keep the seaweed crisp. Do not store in the refrigerator as the rice will harden.
