Thursday, 1 May 2014
1.5 c sushi rice
1 tbs white vinegar
water (enough to cover rice by ½” in saucepan)
1 tuna steak (thinly sliced)
good quality soy sauce
Cover rice with water, add vinegar & bring to boil.
Simmer for 20-25 minutes until rice is tender and liquid is absorbed (top up with water if needed).
Let rice cool.
Wet hands and roll rice into 2” long rolls.
Smear top of rice with wasabi & place thinly sliced tuna on top.
On seaweed paper, spread rice 3½-4” wide.
Leave ¼” gap at each end.
Lay avocado and thinly sliced tuna in the middle of the rice.
Use bamboo sushi mat to roll tightly (this can be difficult).
Use a wet knife to slice in 1” portions.
Serve with soy sauce and extra wasabi
Don't forget to go check out Big Daz at his website
Cooking with the Walkers
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