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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