Learn to prepare one of the classic recipes of Japanese gastronomy, we refer to a fresh and delicious sushi tuna recipe, the famous and traditional Nori algae roll filled with a single ingredient that as indicated in the title of this recipe It will be the tuna. This dish, although it could be complicated for some, is not so difficult to prepare, and it is the perfect ideal roll to start in the world of sushi. Do not forget that you should have a makisu or bamboo mat to roll, so it will be even easier to prepare this tuna sushi. Keep reading this recipe and, if you have not tried it before, this is a good time to learn to do it at home and share it with your family and friends. Discover how to do tuna sushi with recipes?
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make tuna sushi: |
| 1 cup of rice for sushi or short grain 1½ cups of water (360 milliliters) 1 jet of rice vinegar 1 pinch of salt 1 pinch of sugar laminas de Algaa Nori 1 Loin or Fresh Tuna Medallion 1 bowl with clean water 1 makisu (bamboo mat to roller) |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, cold |
Ingredients to make tuna sushi:
1. To prepare the rice for sushi, heat in a pot 1 1/2 cup of water, while heating up the rice until the water comes out as transparent as possible. Then, empty the rice in the hot water, add a pinch of salt and a pinch of sugar, cover and let cook over low heat until the water is consumed.
Trick: The cooking time of rice can vary depending on your pot or temperature, but on average it will be ready in 15 minutes.
2. Now, on a cutting table, cut the tuna in sheets and reserve, try for the cut to be done in the opposite direction of the tuna veins so that at the time of eating it is much easier to bite it.
3. When the rice is ready add a splash of rice vinegar, mix and let cool.
4. Prepare a bowl with water to easily work the rice; With all the ingredients ready, it is time to build the Sushi roll, first place the Nori algae sheet on the Makisu, take a portion of rice and spread evenly throughout the algae.
Trick: moisten your hands as many times as necessary to manipulate rice.
5. Immediately, place the tuna sheets, take the makisu at one end and start rolles exerting some pressure.
6. Finally, take a knife, moisten with water so that it is easy to cut the roll and cut in equal parts.
Trick: The tuna maki is characterized by being higher than other types of sushi.
7. And voila! The tuna sushi maki serves and accompanies with soy sauce to taste. To eat!
