Surprise your guests with a rainbow interpretation of the classic California and Tuna rolls. A simple recipe with just a few ingredients: sushi rice, tuna, surimi, avocado, and a whole lot of imagination.
Ingredients
For the rice
(1 hour preparation)
-
300 gr of Arnaboldi Sushi Rice
- 5 tablespoons of Arnaboldi rice vinegar
- 2 tablespoons of sugar
- 1 kombu seaweed (optional)
- 1 pinch of salt
For the rolls
(15 minutes preparation)
- 1 package of Arnaboldi Sushi Mame Nori soy sheets
- 200g of tuna
- 200 g of surimi
- 1 avocado
Rice preparation
First rinse thoroughly Arnaboldi sushi rice under running water to remove all the starch. Repeat this process about 6-7 times, until the water in the bowl runs clear.
Place the rice in a pot and add water until it's completely covered. Add the kombu seaweed (you can also cook the rice without it) and cover with a lid.
Once boiling, cook over medium heat for 15 minutes, uncovered, until the water is completely absorbed. Once cooked, remove the pot from the heat, still with the lid on, and let it rest for 10 minutes.
Meanwhile, prepare the rice dressing: place the Arnaboldi rice vinegar , sugar, and salt in a saucepan and heat over low heat, stirring for a few minutes until the sugar and salt have dissolved (be careful not to let the vinegar boil).
Pour the warm dressing over the rice and use a flat spatula to move the rice “edge-wise” without squashing it.
Preparing the rolls
Wrap the bamboo mat in foil and lay it out on a flat surface. Place a sheet of Arnaboldi Sushi Mame Nori colored soybean paper in the center of the mat.
Wet your hands with vinegar water, preventing the rice from sticking to them, and spread out a portion of rice. The surface of the sheet should be almost completely covered, creating a thin layer of rice. You should leave only about a centimeter of the sheet exposed at the top.
Place the surimi sticks (for California rolls) and the tuna fillets (for tuna rolls) on top. Cut the avocado into strips and arrange them lengthwise on the sheet, just below the center.
Using both hands, lift the edge of the mat closest to you and begin rolling. Apply light pressure with your fingers, pushing the ingredients inward. Lift the mat again and finish rolling the roll.
Wet the tip of a sharp knife with water and cut your roll into 8 equal pieces. Continue this process until you've used up all the ingredients and created your California and Tuna rolls.
Recipe by
The Sushettibile
Hi, my name is Rosa and to my followers I'm "La Sushettibile".
For several years, I've been self-taught in the making of sushi and other Asian recipes. It's a true passion that I've decided to share with everyone by creating the Instagram page @la_sushettibile . Here, I share tips and recipes for creating perfect homemade sushi, quick and easy to prepare.
