Ingredients
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300 g Fresh Tuna from one of the Blue Island Fish Markets
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100 g mayonnaise
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1 teaspoon of hot chilli powder
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2 tablespoons of sesame oil
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2 pinches of salt
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5 sheets of Nori (for sushi)
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500 g rice for sushi (follow cooking instructions on the packet)
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2 tablespoons sesame seeds
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100 ml soy sauce (for serving)
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50 pickled ginger (for serving)
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Wasabi
Instructions
Purchase the tuna cut into 2 cm cubes from a Blue Island Fish Market.
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. Coat with the sesame to make the rice stick to the Nori; then turn them over so that the rice is underneath.
Put the tuna, chilli powder, mayonnaise, salt and the sesame oil in a bowl and stir well. If so desired, add a teaspoon of chilli sauce to the mix.
Next, place the tuna mix horizontally in the middle of the Nori.
Working from bottom to top, roll them up using a bamboo rolling mat.
To achieve evenly sized pieces, first cut the sushi 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 and pickled ginger.
Bon appétit!
From Chef Noel Christos Bassil
