All Green microgreens were our spotlight ingredient for this week as well. It complimented the avocado and tuna, and added much needed texture. This recipe is great for dinner parties as it is fully customizable & super filling. Feel free to assemble the sushi with the rice on the outside, or the inside. We found that rolling the rice on the outside was the easiest for us. Either way, let the good times roll!
Yields: 6 servings
Prep time: 15 minutes
Cook time: 1 hour
For the spicy sauce:
Green onion, green part only, finely chopped
1 teaspoon fresh ginger, finely chopped
½ teaspoon orange zest
1 teaspoon lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1.5 tablespoon sriracha
1.5 tablespoon mayonnaise
** Add more soy sauce & sesame oil as needed. The ratio is about 2:1.
For the sushi rice:
2 cups short-grain Japanese rice
1 tablespoon mirin
For the roll:
Fresh tuna, small dice
Avocado
Sesame seeds
Nori
Microgreens
For the sauce, combine all ingredients in a bowl except the mayo and set aside for later use.
For the rice, rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
Transfer the rice to a very large bowl. Sprinkle with mirin and lightly mix through.
For assembly, in a bowl, mix together the diced tuna, spicy sauce, and mayo. Taste for extra seasoning.
Next, break the nori in two. Make sure you break the longer side.
Wet your hands, and grab a handful of sushi rice. Shape it into a ball and place on top of the nori. With your hands still wet (otherwise the rice will stick) spread the rice along the nori to cover it equally. Don’t press the rice too much, just spread it. Sprinkle lightly with sesame seeds. When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you. Make sure to cover the bamboo mat in plastic wrap to help make the rolling process easier.
Load the nori with good stuff! Two slices of avocado, and with a spoon load the spicy mayo soaked tuna dices. Both should cover the length of the nori as equally as possible.
Close the bamboo mat on top of the roll filling and tighten from the center to the sides. Push the mat forward in a rolling motion and tighten again until you reach the end of the roll. Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.