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Tuna Sushi Rolls
Created by: Vlada Stefanovic
Ingredients
- 2 cups sushi rice
- 4 nori seaweed sheets
- 1/2 lb fresh tuna, sashimi grade
- 1 avocado, sliced
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp wasabi paste
- 1/4 cup pickled ginger
- 1/4 cup wasabi
- 1/4 cup soy sauce for dipping
Instructions
- Rinse the sushi rice in a strainer under cold water until the water runs clear. Cook the rice according to package instructions and let it cool.
- In a small bowl, mix together 1/4 cup soy sauce, rice vinegar, sugar, and salt to make the sushi vinegar.
- Slice the tuna into long strips, about 1/4 inch thick.
- Lay a bamboo sushi mat on a clean surface and place a nori sheet on top, shiny side down.
- With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch gap at the top.
- Place the tuna and avocado slices in the center of the rice.
- Dip your finger in water and wet the top edge of the nori to help it seal.
- Roll the sushi tightly using the bamboo mat, and seal the edge.
- Slice the roll into 6-8 pieces using a sharp knife.
- Serve the tuna sushi rolls with pickled ginger, wasabi, and soy sauce for dipping.
Tuna sushi rolls, also known as tekka maki, have a rich history dating back to ancient Japan. The dish originated as a way to preserve fish by wrapping it in rice and seaweed. Over time, it evolved into a beloved sushi staple, with fresh tuna as the star ingredient. Renowned sushi chefs in Tokyo, such as Jiro Ono, have perfected the art of crafting delicate and flavorful tuna sushi rolls. Today, the best versions of this dish can be found in top sushi restaurants in Japan, where the quality of the tuna and the precise rolling technique are paramount. For a twist, consider trying spicy tuna rolls, a popular alternative with a kick of heat.
30 min
4 rolls
250 calories
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