Ingredients
1 piece of nori (seaweed)
30 gms of sushi rice
20 gms of thinly sliced cucumbers
40 gms of tuna tartare mix
6 pieces of jalapeño coins
0.5 grams of Shichimi togarashi (Japanese chilli powder)
Sushi vinegar
200 ml of rice vinegar (store-bought)
50 gms of salt
300 gms of sugar
½ piece of dashi kombu (dried seaweed)
Sushi rice
100 gms of sushi rice
100 gms of water
5 gms of ginger (julienned)
Tuna tartare mix
40 gms of tuna loin
2 gms of spring onion
2.5 gms of sriracha
10 gms of Japanese mayonnaise (store-bought)
0.5 gms of shichimi togarashi (store-bought)
Jalapeño coins, to taste
0.5 gms of salt
Method
For the sushi vinegar:
Cook all the ingredients on a low flame for 10 minutes but do not let the preparation boil. Then add kombu (dried seaweed) and store it in an air-tight container overnight.
For the sushi rice:
Wash the rice in running water for at least 5 minutes and cook in a rice pot with water and ginger. Keep it aside.
For the tuna tartare:
Cut the tuna into tiny cubes, and mix them with the remaining ingredients.
To make sushi rolls, start by placing a sheet of nori on a flat surface and spreading sushi rice on top. Next, add about 2 tablespoons of spicy tuna mix down the center of the rice, then roll the nori tightly. Cut the roll into 5 to 6 pieces for serving.
Garnish with shichimi togarashi and jalapeno and serve.
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