Tuna and Avocado Maki Rolls
Ingredients
- 300 gWhite rice (rinsed and drained)
- 4 pcnori seaweed (whole sheets)
- 200 gTuna (in sticks)
- 1 pcPersea americana Mill. (sliced)
- 0.5 pcCucumber (in sticks)
- 4 tbspRice vinegar
- 2 tbspWhite sugar
- 1 tspGray sea salt
- 1 tbspwasabi
- 4 tbspsoy sauce (for serving)
- 50 gpickled ginger (for serving)
Method
Glossy, slightly acidic rice wrapping a heart of tender tuna and crunchy cucumber. The nori seaweed provides a deep marine note and a slightly chewy texture.
- 1
Place the white rice in a bowl and wash with plenty of cold water. Rub the grains between your hands until the water runs perfectly clear. Drain for 15 minutes.
- 2
Cook the rice with the same volume of water. Once cooked, pour the mixture of rice vinegar, white sugar, and sea salt over the hot rice. Fold gently without crushing the grains until they shine.
- 3
Slice the tuna, cucumber, and avocado into regular 5mm thick sticks. The cut must be clean to maintain the texture of the ingredients.
- 4
Place a nori sheet on a mat. Spread the warm rice over two-thirds of the sheet, leaving a margin. Add a touch of wasabi, then place the filling sticks in the center.
- 5
Roll firmly while pressing with your fingers so the cylinder is compact. Moisten the margin of the seaweed to seal the roll.
Frequently asked questions
How do you get this dish right?
- Rice should be handled warm; if too hot it softens the seaweed, if too cold it won't stick.
- Use a very sharp knife and moisten the blade between each cut to avoid tearing the seaweed.
How long does this dish keep?
Consume immediately. Rice hardens in the refrigerator and the seaweed loses its crunch.
