1 hour 30 min
TUNA TEMAKI, AVOCADO, SESAME AND OLIVES
The classic of the Japanese gastronomy is only missing one ingredient to make it perfect: European olives!
- 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 BY STEP INSTRUCTIONS
Chop half of the olives for the rice.
Wash the rice with plenty of water stirring by hand until all the starch is released. Rinse well.
Dissolve the sugar and salt in the vinegar stirring well.
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.
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.
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.
Finish the temaki by sprinkling some roasted sesame and sliced olives.