Ready in 45 minutes | 16 maki
Hosomaki with tuna and dried tomatoes is the perfect combination of Japan and Italy, an explosive mix of flavors for all taste buds!
Ingredients
- 100g of Arnaboldi sushi rice
- 2 sheets of Arnaboldi Nori Seaweed
- 100g of fresh tuna, frozen
- 30 g of avocado
- 20 g of cucumber
- 3 dried tomatoes
- 1/2 tablespoon apple cider vinegar
- to taste Arnaboldi soy sauce
- to taste of Arnaboldi Wasabi
- 1/2 teaspoon sugar
- salt to taste
Preparation
First, you'll need to cook the rice. Place the Arnaboldi sushi rice in a pot and cover with 125 ml of water. Bring to a boil, then reduce the heat and cook for about 15 minutes (still covered), until the rice has absorbed all the water, stirring occasionally to ensure even cooking.
Transfer the rice to a bowl, preferably wooden, season with a little salt, half a tablespoon of apple cider vinegar, and half a teaspoon of sugar, mix well, and cover with a cloth.
Soak the sun-dried tomatoes in hot water and vinegar. Cut the tuna, avocado, cucumber, and sun-dried tomatoes into strips.
Take a sheet of Arnaboldi nori seaweed and spread half the rice over the first half, leaving the leading edge and about half the seaweed free. Fill with half the tuna, half the avocado, and the cucumber. Roll up the maki, tightening it well, and then cut it with a sharp knife to obtain 8 rolls.
Take the other sheet of nori seaweed and spread the remaining rice over the first half of the seaweed, leaving the initial end and about half of the seaweed free. Fill with the tuna, avocado, and dried tomatoes, roll up the maki, squeezing it tightly, and then cut it into 8 rolls.
Add a pinch of wasabi to the Arnaboldi soy sauce , dip the maki and enjoy!
By "Healthy Food"
My name is Michela and I study law. I got into cooking while losing 54 kg, and dish after dish it became a true passion. With my Instagram profile I want to promote a healthy lifestyle, but without giving up anything, because diet is not deprivation, diet is balance
