Tuna temaki, avocado, sesame and olives
The classic of the Japanese gastronomy is only missing one ingredient to make it perfect: European olives!
Ingredients 4 people (1 per person)
Prep Time: 1.5 hours
• 7 oz. of Manzanilla green olives
• 2 cups of sushi rice
• 2 cups of water
• 1 small cup of rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 8 oz. fresh tuna loin
• 1 avocado
• 2 sheets of nori seaweed
• Toasted sesame
DirectionsStep 1: Chop half of the olives for the rice.
Step 2: Wash the rice with plenty of water stirring by hand until all the starch is released. Rinse well.
Step 3: Dissolve the sugar and salt in the vinegar stirring well.
Step 4: Let the rice rest in its cooking water for 15 minutes. Put it on high heat and when it boils lower it to medium-low fire. Cook it covered for 17 minutes. Uncover and let stand in the pot 5 minutes.
Step 5: Put the rice in a fountain and wait until it releases all the steam, add the vinegar mixture, the chopped olives and stir occasionally integrating well until the rice cools.
Step 6: Split the nori seaweed in half. Put it on our hand and put a handful of rice on the bottom. Above it, place the remaining ingredients: tuna in cubes, chopped olives, avocado in sheets and close winding the seaweed like a cone.
Step 7: Finish the temaki by sprinkling some roasted sesame and sliced olives.