Sushi (Inside-Out Rolls) with Avocado and Tuna
- 4 shiitake mushrooms
- 3 Tbsps Sake
- 2 tsps sugar
- 4 Tbsps soy sauce
- 1 pc Cucumber (about 10 cm or approximately 4 inches)
- ½ Avocado
- 1 Tbsp lemon juice
- 1 toasted Nori seaweed
- 7 ozs prepared Sushi rice
- 1 Tbsp Horseradish cream (wasabi)
- 6 ozs Tuna steak
- Tarragon (or other herbs for garnish)
- 1 Tbsp sweet and sour Chili sauce
- 1 Tbsp Peanut oil
Soak the mushrooms in 200 ml (approximately 3/4 cup) boiling water for 30 minutes. Drain the soaking water, holding it aside in a bowl. Rinse and trim the mushrooms, removing the tough stems. Bring the soaking liquid with sake to a boil, with sugar, 3 tablespoons soy sauce and the mushrooms, reduce the heat and simmer for 10 minutes. Drain the mushrooms, let cool and cut into strips. Rinse the cucumber, pat dry, cut in half, scrape out the seeds and cut into strips. Peel the avocado, cut into strips and brush with lemon juice immediately.
Cut the nori in half. Cover the rolling mat with plastic wrap, place a piece of nori on the mat and spread with half of the sushi rice. Turn the nori over, so that the rice side is down. Place the mushrooms, avocado, and cucumber strips in the center and spread the horseradish cream on top. With the aid of the rolling mat, roll up the sushi, making sure not to roll the plastic wrap. Using the same process, make the other sushi roll. Cut both rolls into 6 pieces each. Cut the tuna fillet diagonally into 12 thin slices. Place a slice on each piece of sushi. Garnish with tarragon leaves.
Mix the chile sauce with the remaining soy sauce and peanut oil in small dipping bowls. Arrange the sushi on plates and serve.