Low-Cal Fingerfood
Tuna Sushi Handroll
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the rice
- ⅔ cup Sushi rice (washed)
- kombu Seaweed
- 1 Tbsp Rice wine vinegar
- For the rolls
- 4 roasted Nori seaweed (halved diagonally)
- 1 tsp Wasabi paste
- 1 ⅓ cups Tuna (finely diced)
- 3 Tbsps scallions
How healthy are the main ingredients?
TunaPreparation steps
1.
Place the rice in a bowl and add cold water. Swish around with your hand, drain the water and repeat until the water runs clear.
2.
Place the rice, a small piece of kombu and 150 ml water in an unperforated cooking container and cook for 18 min at 100°C in an electric steamer. Stir occasionally.
3.
Heat the rice vinegar and stir in a pinch of salt and a pinch of sugar. Transfer the rice to a bowl and remove the kombu. Slice through the rice using a rice paddle or a wooden spoon and slowly drizzle the seasoning into it. As you do this fan the rice (use a hand fan, your hand or a piece of cardboard) so that the rice quickly cools to room temperature and becomes shiny.
4.
Split the rice into 8 portions and, with wet hands, shape each portion into a tube. Place the rice at the top of a halved nori sheet and press flat a little. Add some wasabi paste, place the fish and negi on top and roll into a cone-shaped temaki sushi. Serve with soy sauce.
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