Tuna and Avocado Maki Rolls
- For the sushi rice
- 300 grams
- 450 milliliters
- 1 piece
Kombu seaweed (seaweed, approximately 8 x 8 cm)
- 4 tablespoons
- ½ teaspoon
- 1 teaspoon
Rinse the rice under cold running water in a colander, rinse until the water runs clear.
In a saucepan bring the water, kelp and rice to a boil over high heat, reduce to very low, cover and cook until the rice has swelled, about 10 minutes. Remove from the heat and let the rice stand 3 to 5 minutes.
In a separate saucepan, heat the rice vinegar with salt and sugar and cook until the sugar has dissolved. Spoon the rice into a wide bowl, remove the seaweed. Pour the vinegar over the rice and with chopsticks, or two forks pull the seasoning into the rice until well incorporated. Fan the rice with your hands or a fan to cool quickly to room temperature.
Drain the tuna and break up roughly with a fork.
Rinse the lettuce leaves, spin dry and pluck.
Cut the avocado in half, remove the pit, with a spoon, careully remove the flesh from the skin and cut into thin strips. Mix immediately with the lemon juice.
Place a sheet of nori on a bamboo mat, place a 2 cm (approximately 3/4-inch) wide strip of lettuce, avocado and tuna in the middle, lightly season with salt and pepper and roll up using the mat. Cut the roll into about 3 cm (approximately 1-inch) long pieces and repeat with the remaining ingredients. Serve with soy sauce and wasabi.