Makis Sweet Bordeaux
Makis Sweet Bordeaux

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.