Ingredients
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300gr. fresh Tuna from one of the Blue Island Fish Markets
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1 avocado, peeled and cut into thin strips
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5 Nori sheets (for sushi)
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500gr. sushi rice (cook according to the instructions on the pack)
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100 ml soy sauce (for serving)
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50 g pickled ginger
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Wasabi
Instructions
Purchase the 300 g tuna cut into long strips about 2 cm wide from one of the Blue Island Fish Markets.
Put 3 tablespoons of rice on each Nori sheet; with wet hands (to stop the rice sticking), using the thumbs, spread the rice out to cover each sheet completely. Next, place the tuna in the middle of the Nori with the avocado.
Working from bottom to top, roll them up using a bamboo rolling mat.
To achieve evenly sized pieces, first cut the Maki in the centre using a sharp knife, then put the pieces side-by-side and cut in the centre again. With a total of four pieces, separate the pieces 2 – 2 and cut in the middle again to have eight evenly sized pieces of Maki.
Important tip: Wet the blade of the knife before each cut.
Serve with soy sauce, wasabi and pickled ginger.
Bon appétit!
From Chef Noel Christos Bassil
