Servings

4

Ready in

1 hour 30 min

Difficulty

Medium

Good For

New Trends

TUNA TEMAKI, AVOCADO, SESAME AND OLIVES

The classic of the Japanese gastronomy is only missing one ingredient to make it perfect: European olives!

INGREDIENTS

  • 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

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.

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