Maki and Avocado Tuna Roll
Maki, avocado, and tuna is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g sushi rice
- 450 ml water
- 1 piece kombu seaweed (about 8 x 8 cm)
- 4 tbsp Rice vinegar
- 0.5 tsp Salt
- 1 tsp sugar
- 250 g tuna (in its own juice, canned)
- 6 salad leaves (e.g., lettuce)
- 1 ripe Avocado
- 1 tbsp Lemon Juice
- 4 nori sheets
- Salt
- Pepper (freshly ground)
- soy sauce (for serving)
- wasabi (for serving)
Instructions
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1.
Wash the rice thoroughly under running water in a sieve until the water runs clear.
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2.
Bring the rice, water, and seaweed to a boil over high heat in a pot, then cover and simmer on very low heat for about 10 minutes. Do not lift the lid during this time. Remove from heat and let the rice rest uncovered for 3 to 5 minutes.
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3.
Heat the rice vinegar and stir in salt and sugar. Transfer the cooked rice to a bowl, remove the seaweed. Use a wooden spoon to gently fold the seasoning into the rice while slowly pouring it over. Fan the rice with a hand fan or your palm to cool quickly to room temperature and give it a shiny finish.
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4.
Drain the tuna and flake it loosely with a fork.
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5.
Wash, dry, and trim the salad leaves.
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6.
Halve the avocado, remove the pit, gently squeeze the flesh out of the skin, slice into thin strips, and immediately mix with lemon juice.
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7.
Place one nori sheet on a bamboo mat, lay a 2 cm wide strip of salad, avocado, and tuna in the center, lightly season with salt and pepper, then roll using the mat. Cut each roll into about 3 cm long pieces and repeat with remaining ingredients. Serve with soy sauce and wasabi.
