Tuna Sushi
Fresh tuna sushi is a recipe featuring crisp vegetables and seasoned rice from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 4 nori sheets (18x18 cm)
- 0.5 cucumber
- 4 Spring Onions
- 2 carrots
- 150 g tuna fillet
Instructions
-
1.
Wash the sushi rice with cold water until the runoff is clear. Add about 200 ml cold water to a pot, bring to a boil and simmer gently for about 15 minutes. Transfer the cooked rice to a bowl.
-
2.
Warm the rice vinegar slightly, dissolve the sugar and salt in it. Drizzle over the cooked rice and mix crosswise with chopsticks (just pull through the rice, do not stir). Let the rice cool.
-
3.
Spread one nori sheet on a bamboo sushi mat. Wash, peel, halve, seed and slice the cucumber into thin strips. Wash the spring onions, shake dry and trim off the white parts. Peel the carrots and cut them into thin strips as well. Rinse the tuna, pat dry and slice into very thin pieces.
-
4.
Spread 0.5 cm of finished sushi rice on the nori sheet, place a 2 cm wide strip in the middle with tuna, carrot, cucumber and spring onion. Using the mat, roll the sushi into a tight cylinder. Slice the roll into 3 cm wide pieces and serve with wasabi or soy sauce.
