Sushi Maki from tuna
30 mins
30 mins
Ingredients
- 1 Cup Sushi rice (e.g. Nishiki Premium Grade Rice)
- 14 g Rice vinegar (Mizkan)
- 5 g Mirin (Sweet Sake - a sweet cooking wine)
- 2-3 g Sugar
- 1-2 g Salt
- 2 Strips of tuna in best sushi quality
- 2 Nori leaves (pressed, roasted algae)
- 12 g Salary / soy sauce
- 6 g Honey
- 10 g Coconut pulp / cream (sweetened)
- 7-10 Tbsp Pepper
Directions
- 1
Rinse the rice thoroughly before cooking. Then cook it in a rice cooker or let it swell in the pot using the swelling rice method.
- 2
For the marinade, measure all the ingredients and warm up a little in a small pot. Do not bring to the boil!.
- 3
As soon as the rice is completely cooked, remove from the stove into a bowl and pour the marinade over it. For the sushi, place a nori leaf on a bamboo roll mat and place a portion of rice on the bottom half until the algae leaf is covered.
- 4
Place the tuna on top and season with wasibi or honey if desired. Now form a roll. Make sure that the rice is firmly attached to the fish.
- 5
Moisten the protruding piece of nori leaf slightly with a little water. After rolling, leave to rest for a few minutes and then cut into 7-8 rolls. Mix the sauce ingredients and season to taste with a little pepper.
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