October 1, 2016
Tuna, sun-dried tomatoes and avocado makis
- Preparation: 20 minutes
- Cooking: 15 minutes
- 3 Nori seaweed
- 200g sushi rice (0.45 Lbs)
- 1 nice thick slice of fresh tuna (albacore or bluefin)
- 6 dried tomatoes
- 1 avocado
- 3 tablespoons rice vinegar
- 1 teaspoon salt
Preparing the sushi rice
- In a bowl, add the rice and a large amount of cold water.
- Rinse the rice by draining and adding new water. Repeat it several times until the water runs clear.
- In a saucepan, add the rice and cold water to completely cover the rice.
- Bring to boil, then cover and cook over low heat for 10 to 12 minutes.
- Remove the cover and cool the rice.
- Add the rice vinegar. Mix.
- Add the salt. Mix again.
- Then place the rice in a large dish or plate, and spread it without crushing it too much.
Preparing the ingredients
- Cut the avocado in half. Remove the skin and the core. Cut it into strips.
- Cut the dried tomatoes into strips as well.
- Cut the tuna into long strips.
Making the makis
- Take a Nori seaweed: the shiny side must be on the table or on a mat.
- Apply a thin layer of rice over 2/3 of the seaweed. Tip: wet your hands so that the rice does not stick to fingers.
- Then, arrange the slices of tuna, avocado, and finally dried tomatoes, to form three bands of each ingredient.
- Roll the seaweed onto itself, making sure everything is well tight.
- For a nice roll, lightly moisten the part of the seaweed that closes the maki.
- Keep the rolls in the refrigerator.
- Before serving, cut each roll into 2cm (0.75 in) sections of makis. Tip: to make beautiful cuts, moisten the knife blade in cold water.
Serve with a glass of Sweet Bordeaux: Sauternes or Cérons.