Tuna Sushi Rolls
Ingredients
- 300 gWhite rice (rinsed)
- 300 gTuna (in batons)
- 4 pcnori seaweed (whole)
- 0.5 pcCucumber (in batons)
- 1 pcPersea americana Mill. (sliced)
- 4 tbspRice vinegar
- 1 tbspWhite sugar
- 1 tspGray sea salt
- 50 mlsoy sauce
- 1 tspwasabi
- 20 gpickled ginger
- 300 gShort-grain sushi rice (well rinsed)
- 1 pcBamboo rolling mat (Makisu) (wrapped in plastic film)
Method
Tender vinegared rice wrapping fresh, firm tuna. The nori sheet adds a crisp, briny note, while cucumber provides the crunch.
- 1
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
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
Cut the tuna, cucumber, and avocado into regular finger-thick sticks. The cut must be clean for a beautiful cross-section.
- 4
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
Moisten the blade of a sharp knife. Slice the roll into six or eight equal segments. The blade should slide without tearing the seaweed.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Rice hardens quickly in the refrigerator and loses its tender texture.
