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Tuna Avocado Sushi Maki
Recipe by Shaun Presland
- Steps
- Ingredients
Steps
- Add rice to a bowl and wash with cold water, working the grains with your fingertips, then drain. Repeat this process until the water is clear. Drain rice in a sieve or colander and set aside for 20 minutes.
- Preheat a deep fryer, filled with vegetable oil, to 180°C.
- Place rice, equal parts water to rice and a splash of sake into a rice cooker. Press cook, following the manufacturer’s instructions. Allow the rice to sit for 20 minutes after the cook cycle has clicked from “cook” to “warm”.
- Meanwhile, to make the sushi zu, combine the vinegar, sugar and salt in a bowl, stirring until the sugar has dissolved.
- Turn the rice out into a large mixing bowl or container and sprinkle 80ml of the sushi zu evenly over the hot rice, moving it from one end of the bowl, mixing it sideways, with cutting motion through the rice. Roll each grain to coat with the sushi zu, breaking up any lumps. Spread out rice evenly in one layer and fan with a plastic lid or paddle to cool. Continue to turn over and fan the rice grains, bringing it down to body temperature (37°C). Cover with a damp cloth.
- Meanwhile, to make tenkuss, combine the tempura flour with water until a thickened cream consistency. Flick the mixture into the deep fryer and cook until crispy. Scoop out the tenkuss with a fine sieve.
- To make the maki, add some water to a bowl and wet your fingers. Lay over the sheet of nori on a sushi mat and spread over 150g of sushi rice, completely covering the nori. Turn it over so the rice is on the board. Smear the nori with mayonnaise, then wasabi. Lay over cucumber batons, then about 4 tuna batons. Sprinkle with the tenkuss. Roll the rice over the filling in the centre and continue to roll so the join is on the bottom. Square off the roll with the sushi mat. Sprinkle with sesame seeds. Fan the avocado slices along the top of the maki and cover with a piece of cling film. Carefully square the roll off again with the sushi mat, so the avocado is wrapped around the sides of the roll. Cut the roll in half, then each half into 3 pieces. Remove the cling wrap. Repeat to make remaining rolls.
Notes
Makes 6 rolls
