Tuna and Avocado Maki Rolls

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.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 501
• Protein: 19 g
• Carbs: 74 g
• Fat: 14 g

Ingredients

• 300 g White rice ( rinsed and drained )
• 4 piece nori seaweed ( whole sheets )
• 200 g Tuna ( in sticks )
• 1 piece Persea americana Mill. ( sliced )
• 0.5 piece Cucumber ( in sticks )
• 4 tbsp Rice vinegar
• 2 tbsp White sugar
• 1 tsp Gray sea salt
• 1 tbsp wasabi optional
• 4 tbsp soy sauce ( for serving )
• 50 g pickled ginger optional ( for serving )

Instructions

1. Rinsing the rice

   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. Cooking and seasoning

   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. Preparing the filling

   Slice the tuna, cucumber, and avocado into regular 5mm thick sticks. The cut must be clean to maintain the texture of the ingredients.

4. Assembling the rolls

   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. Rolling

   Roll firmly while pressing with your fingers so the cylinder is compact. Moisten the margin of the seaweed to seal the roll.

Chef's tips

• 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.

Storage

Consume immediately. Rice hardens in the refrigerator and the seaweed loses its crunch.