Temakizushi rolls (cones) with tuna and spicy sauce – detailed cooking recipe. Share with friends: 
Food Photography: Anna Williams Time: 1 hour. 10 min. Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
For rice:
- 1 1/4 Art. rice for sushi, rinse
- 1 tbsp. l rice vinegar
- 1 tbsp. l Sahara
- Coarse salt
- 2 tbsp. l sesame seeds, fry
For the sauce:
- 2/3 Art. mayonnaise
- 2 tbsp. l fresh lemon juice
- 3-4 tsp sriracha sauce (spicy Asian chili sauce)
- 1 tbsp. l soy sauce
- 1 tsp sesame oil
- 1 tsp fresh grated ginger
For temakizushi rolls:
- 350 gr yellowfin tuna fillet (piece about 3 thick cm.)
- Coarse salt and freshly ground pepper
- 1 tbsp. l vegetable oil
- 6 sheets of nori (pressed dried seaweed)
- 1 avocado, remove the stone and remove the pulp, cut into thin sliced
- 1 cucumber, cut into small strips
- 1 carrot, cut into small strips
- 1/2 bunch of onion – chisel, cut with 7.5 cm long hairpins.
- Pickled Ginger, Served (optional)
Recipes with similar ingredients: rice, rice vinegar, sesame seeds, mayonnaise, lemon juice, sriracha sauce, soy sauce, ginger root, tuna, nori, avocado, cucumbers, carrots, chives, ginger marinated
Recipe preparation:
- Cook the rice: Put the rice in a small pan and add 1 1/4 tbsp. water. Bring to a boil, then cover, reduce the temperature to low and cook until all the water absorbed for approximately 15 minutes Remove pan from stove and give Settle with the lid on for 10 minutes. Meanwhile mix rice vinegar, sugar and 1 tsp in a large bowl salt. Add sesame and rice, mix gently and cool to room temperature temperature.
- Meanwhile, prepare the sauce: In a medium-sized bowl mix mayonnaise, lemon juice, sriracha sauce, soy sauce, sesame butter and ginger. Cover and refrigerate before use.
- Cook tuna: Grate tuna fish 1/2 tsp. salt and pepper. Heat the non-stick pan to moderately high temperature. Add vegetable oil, then add tuna and fry the meat until golden brown, approximately 2 minutes each from each side. Place the fish in a dish and refrigerate until room temperature.
- Cook Temakizushi: Dry Nori with gas burner or over a gas stove. Cut with scissors each sheet in two parts. Slice the tuna fish and sprinkle with salt. Put the nori sheet on the work surface, wide side to yourself. Use moistened fingers to place on the left half leaf a small amount of rice, leaving 2.5 cm on the left side. indent. Put one slice of tuna and avocado on top, pour spoon of sauce, then put a small amount of cucumbers, carrots and onion – chisel. Begin tightly from the bottom left cone, moisturizing the edges of the nori. Make the rest temakizushi. Serve with pickled ginger and plenty sauce.
