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)

Difficulty: Medium
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


Step 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.