GOURMET |
NOT SO SPICY TUNA
OWNER OF STEAKBARSUSHI
Serves 1 | Preparation Time 60 min
INGREDIENTS |
• 60 g tuna
• 10 ml soy sauce
• 4 ml sesame oil
• 8 g green onions
• 2.5 g nori gold (1 sheet)
• 100 g sushi rice cooked
• 2 g togarashi
• 2 g cabbage micro greens
• 1 g roasted white sesame seeds
• 1 g black cumin
• 10 g chives
• 5 g fermented chili pepper paste
• 5 g dill emulsion
PREPARATION |
1. Carefully cover the nori sheet with sushi rice.
2. Mix the tuna with the soy sauce, green onions, sesame oil and togarashi.
3. Place the mixture on the nori in a straight line.
4. Roll the maki. Coat it with the chives, roasted white sesame seeds and black cumin.
5. To assemble, slice the maki and add the cabbage micro greens on top.
6. Add the fermented chili paste and the dill emulsion on both sides of the maki.
MORE HARD COVER RECIPES |
SERVE WITH
Chateau Musar White 2006
Rich and zesty, with long-lasting flavors.
A great match with rillettes, baked apple
pie and tarte tatin.
