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Ingredients
Tuna Sushi with Scallions
- For the rice
- 100 grams Sushi rice
- 1 Tbsp Rice vinegar
- 1 pinch salt
- 1 pinch sugar
- For the sushi rolls
- 200 grams fresh Tuna
- 4 toasted Nori seaweed
- 1 tsp Wasabi
- 3 Tbsps chopped scallions
Rinse the sushi rice under running water in a colander until the water runs clear.
Add with 150 ml (approximately 2/3 cup) of water and a small piece of seawood in a solid steamer insert in an electric steamer and cook at 100°C (approximately 225°F) for 18 minutes, stirring occasionally.
Place the rice in a bowl and remove the seaweed. Stir in 1 tablespoon rice vinegar and the salt and the sugar.
While seasoning, stir the rice with a rice or cooking spoon in a crisscross motion and fan with air so that it quickly cools to room temperature and retains a nice shine.
Rinse the tuna, pat dry and cut into very small cubes.
Cut the nori sheets in half crosswise. Shape the rice into 8 portions and shape each portion with moistened hands into oblong rolls. Place one rice roll on the top of the nori, press slightly to flatten, top with a little wasabi paste, top with tuni and scallions and roll up into a cone shape. Serve with soy sauce to taste.
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |