Maki

Ingredients

• 100 g very fresh tuna fillet
• 0.5 cucumber
• 60 g pickled daikon radish
• 0.5 Avocado
• 300 g cooked sushi rice
• 2 nori sheets
• 1 tsp light sesame seeds
• 1 tsp black sesame seeds
• soy sauce
• pickled ginger
• Wasabi

Instructions

1. 1.

   Measure and prepare all ingredients. Rinse the tuna, pat dry, and cut into long strips. Cut two long strips from the cucumber, slice the daikon into equal-sized strips, peel the avocado and cut its flesh into sticks.

2. 2.

   Place a nori sheet on a bamboo mat. Spread some rice over it and use warm, wet hands to flatten the rice evenly across the sheet, leaving a small border at the top. Sprinkle light and dark sesame seeds on top.

3. 3.

   Lay the cucumber, daikon, avocado, and tuna along the lower edge of the nori.

4. 4.

   Using the mat, roll firmly and evenly.

5. 5.

   Moisten the end of the nori with warm water and finish rolling tightly.

6. 6.

   Place the sushi roll seam side down on a board. Wet a sharp knife with warm water and cut into about two thick pieces. Serve with soy sauce, pickled ginger, and wasabi.