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California Rolls with Salmon and Spicy Tuna
Hoofdgerecht

California Rolls with Salmon and Spicy Tuna

1 uVoor 4Nutri-Score B€€
van @platesbeforemates10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • sushi rice (rinsed until water runs clear)Granen400 g
  • waterOverig480 ml
  • rice vinegarVoorraadkast60 ml
  • sugarVoorraadkast30 g
  • saltKruiden en specerijen8 g
  • nori sheetsVoorraadkast6 stukken
  • cooked sushi rice (placeholder)Granen1 g
  • salmon fillet (sashimi grade, cut into strips)Vis200 g
  • tuna (sashimi grade, finely chopped)Vis200 g
  • avocado (sliced)Groente en fruit2 stukken
  • cucumber (cut into thin sticks)Groente en fruit1 stuk
  • mayonnaiseVoorraadkast60 g
  • srirachaVoorraadkast20 ml
  • sesame seeds (toasted)Noten en zaden15 g
  • pickled gingerVoorraadkast40 g
  • soy sauce (for dipping)Voorraadkast60 ml

per portie

Voedingswaarden

510kcal

Koolhydraten
85 g
Eiwitten
16 g
Vetten
12 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Mengkom
  • bamboo rolling mat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Make the spicy tuna

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

  4. Prepare the fillings

    • Slice the avocado and cut the cucumber into thin sticks.
    • Cut the salmon into long strips.
    Stap 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.
    Stap 5

  6. Slice and serve

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