Tuna Rolls

Tender vinegared rice wrapping fresh, firm tuna. The nori sheet adds a crisp, briny note, while cucumber provides the crunch.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 789
• Protein: 31 g
• Carbs: 131 g
• Fat: 15 g

Ingredients

• 300 g White rice ( rinsed )
• 300 g Tuna ( in batons )
• 4 piece nori seaweed ( whole )
• 0.5 piece Cucumber ( in batons )
• 1 piece Persea americana Mill. ( sliced )
• 4 tbsp Rice vinegar
• 1 tbsp White sugar
• 1 tsp Gray sea salt
• 50 ml soy sauce
• 1 tsp wasabi optional
• 20 g pickled ginger optional
• 300 g Short-grain sushi rice ( well rinsed )
• 1 piece Bamboo rolling mat (Makisu) ( wrapped in plastic film )

Instructions

1. Cooking the rice

   Rinse the sushi rice in cold water until the water runs clear. Cook it with an equivalent volume of water. The grain should be tender but still structured.

2. Seasoning the rice

   Mix the rice vinegar, white sugar, and grey sea salt. Gently fold into the hot rice without crushing the grains. Let cool: the rice should be shiny.

3. Cutting the filling

   Cut the tuna, cucumber, and avocado into regular finger-thick sticks. The cut must be clean for a beautiful cross-section.

4. Assembling the rolls

   Place a nori seaweed on the makisu. Spread the rice evenly, leaving a free strip at the top. Place the tuna and vegetables. Roll tightly.

5. Final cutting

   Moisten the blade of a sharp knife. Slice the roll into six or eight equal segments. The blade should slide without tearing the seaweed.

Chef's tips

• Dip your fingers in vinegared water to handle the rice without it sticking.
• The rice should be at room temperature, never cold, to maintain its flexibility.
• Use a thin, very sharp knife to avoid crushing the roll.

Storage

Eat immediately. Rice hardens quickly in the refrigerator and loses its tender texture.