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California Rolls with Salmon and Spicy Tuna
Plat

California Rolls with Salmon and Spicy Tuna

1 hPour 4Nutri-Score B€€
par @platesbeforemates10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • sushi rice (rinsed until water runs clear)Céréales400 g
  • waterAutres480 ml
  • rice vinegarÉpicerie60 ml
  • sugarÉpicerie30 g
  • saltÉpices8 g
  • nori sheetsÉpicerie6 morceaux
  • cooked sushi rice (placeholder)Céréales1 g
  • salmon fillet (sashimi grade, cut into strips)Poissons200 g
  • tuna (sashimi grade, finely chopped)Poissons200 g
  • avocado (sliced)Fruits et légumes2 morceaux
  • cucumber (cut into thin sticks)Fruits et légumes1 morceau
  • mayonnaiseÉpicerie60 g
  • srirachaÉpicerie20 ml
  • sesame seeds (toasted)Fruits à coque et graines15 g
  • pickled gingerÉpicerie40 g
  • soy sauce (for dipping)Épicerie60 ml

par portion

Nutrition

510kcal

Glucides
85 g
Protéines
16 g
Lipides
12 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier
  • bamboo rolling mat

pas à pas

Préparation

  1. Cook the rice

    • Rinse the sushi rice and cook it with the water until tender and the water is absorbed.
    • Spread the rice on a wide dish and let it cool slightly.
    Étape 1

  2. Season the rice

    • Warm the rice vinegar with the sugar and salt until dissolved.
    • Sprinkle the vinegar mixture over the rice and fold gently to coat every grain.
    Étape 2

  3. Make the spicy tuna

    • Mix the chopped tuna with the mayonnaise and sriracha until creamy.
    Étape 3

  4. Prepare the fillings

    • Slice the avocado and cut the cucumber into thin sticks.
    • Cut the salmon into long strips.
    Étape 4

  5. Roll the sushi

    • Place a nori sheet on the bamboo mat, cover with a thin layer of rice and sprinkle with sesame seeds.
    • Flip the sheet, lay salmon or spicy tuna, avocado and cucumber along one edge and roll tightly.
    • Repeat with the remaining nori and fillings.
    Étape 5

  6. Slice and serve

    • Cut each roll into pieces with a wet knife.
    • Serve with pickled ginger and soy sauce for dipping.
    Étape 6
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