100g sushi rice
2 tablespoon rice vinegar
2 tablespoon sugar
1 tuna steak
1 sheet of nori seaweed sushi paper, cut into shreds
1 small avocado, sliced
½ small red onion, thinly sliced
1 tablespoon toasted black or white sesame seeds
coarsely ground black pepper, enough to coat the tuna
A pinch of salt
Soy sauce , to serve
Put the rice in a large bowl of cold water. Stir well, then drain and repeat until the water is clear, about 3 times.
Put 110ml of water and the drained rice in a pan and cover with a lid. Bring to the boil, reduce the heat and simmer for 12 minutes until the water is absorbed.
Remove from heat and leave covered for 10 more minutes.
Heat the vinegar, sugar and a pinch of salt in a pan, then simmer for 5 minutes.
Coat the tuna steak in the black pepper and sear in a non-stick pan for 30 seconds per side. Left cool.
Spread the rice on a large plate or plastic tray. Drizzle the vinegar mixture over and gently mix using a spatula. Add the shredded nori and mix again.
Spoon the rice onto 2 plates.
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