Uramaki Sushi (California Roll with Tuna) - Detailed recipes with photos.

Uramaki Sushi (California Roll with Tuna) – A Detailed recipe cooking. Time: one час. ten min Difficulty: medium Quantity: 4 rolls Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 tbsp. round grain sushi rice
225 gr. fresh tuna
1/2 tbsp. rice vinegar with seasoning
2 tsp mayonnaise
2 tsp Sriracha sauce
2 sheets of unsalted nori
Toasted sesame seeds (as needed)
1 bunch of kaivare (green daikon shoots)
Optional equipment: Bamboo mat for sushi, cling film

Recipes with similar ingredients: round-grain rice, tuna, radish sprouts, rice vinegar, mayonnaise, sriracha sauce, nori, sesame

Recipe preparation:

For rice: Rinse the rice well 2-3 times without breaking it. Boil the rice in a rice cooker according to the manufacturer’s instructions. Until rice is still hot, transfer it to a bowl and add vinegar. Mix rice with a silicone or wooden spatula so that it well covered with vinegar, slightly cooled and became shiny, about 5-6 minutes Put rice on parchment paper baking sheet, cover with a kitchen towel and let cool for 30 min
To prepare the filling: Finely chop the tuna and fold in a bowl. In another bowl, mix mayonnaise and Sriracha sauce (over add more sauce if desired). Gently mix tuna and mayonnaise mixture. To make sushi: Fold the nori sheets in half and break it. Use 1/2 sheet each time. Put a sheet on bamboo mat shiny side down. On a nori lay out even layer of rice (not too thick) and sprinkle with a little sesame seeds. Turn the nori over and put the filling in the middle of the sheet with tuna to get a horizontal line. Striped Tuna put about 20 shoots of kaivare (ends of seedlings with leaves should be directed to the edges of the roll, looking a little). Roll up nori around the tuna, wrapping the near edge and twisting the leaf to near and far ends connected. Using a sushi mat tighten the roll. So make 4 rolls.