Magurotaki saimaki (sushi with tuna and radish)
½ sheet nori (18x10cm)
8 tbsp. tablespoons sushi rice
Tuna fillet (18x1 cm)
A slice of pickled daikon radish (18x1 cm)
19 cm slice of cucumber
3 tbsp. tablespoons of fried black sesame seeds
Cover the sushi mat with cling film on both sides. With your hands moistened with a mixture of water and vinegar, put rice on top with an even layer (the size of the layer should correspond to the size of the nori sheet or slightly exceed it). Put the nori on the rice. Put the remaining ingredients in the center of the nori leaf, except for sesame.
Put your thumbs under the sushi mat and hold the toppings with the rest. Bend the mat so that 2.5 cm of the nori edge is visible, roll up. Squeeze firmly with your fingers, then lift the mat and pull it slightly toward you. Close the roll completely again and remove the mat.
Pour sesame seeds into a flat dish and carefully roll sushi in them.
Cut the roll in half, and then each half into 3 pieces. Arrange on a platter with wasabi and ginger.
½ sheet nori (18x10cm)
8 tbsp. tablespoons sushi rice
Tuna fillet (18x1 cm)
A slice of pickled daikon radish (18x1 cm)
19 cm slice of cucumber
3 tbsp. tablespoons of fried black sesame seeds
Cover the sushi mat with cling film on both sides. With your hands moistened with a mixture of water and vinegar, put rice on top with an even layer (the size of the layer should correspond to the size of the nori sheet or slightly exceed it). Put the nori on the rice. Put the remaining ingredients in the center of the nori leaf, except for sesame.
Put your thumbs under the sushi mat and hold the toppings with the rest. Bend the mat so that 2.5 cm of the nori edge is visible, roll up. Squeeze firmly with your fingers, then lift the mat and pull it slightly toward you. Close the roll completely again and remove the mat.
Pour sesame seeds into a flat dish and carefully roll sushi in them.
Cut the roll in half, and then each half into 3 pieces. Arrange on a platter with wasabi and ginger.
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