Sushi Inside Out Rolls With Avocado And Tuna Recipes

INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
• Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.

SUSHI (INSIDE-OUT ROLLS) WITH AVOCADO AND TUNA

Steps:

• Soak the mushrooms in 200 ml (approximately 3/4 cup) boiling water for 30 minutes. Drain the soaking water, holding it aside in a bowl. Rinse and trim the mushrooms, removing the tough stems. Bring the soaking liquid with sake to a boil, with sugar, 3 tablespoons soy sauce and the mushrooms, reduce the heat and simmer for 10 minutes. Drain the mushrooms, let cool and cut into strips. Rinse the cucumber, pat dry, cut in half, scrape out the seeds and cut into strips. Peel the avocado, cut into strips and brush with lemon juice immediately.
• Cut the nori in half. Cover the rolling mat with plastic wrap, place a piece of nori on the mat and spread with half of the sushi rice. Turn the nori over, so that the rice side is down. Place the mushrooms, avocado, and cucumber strips in the center and spread the horseradish cream on top. With the aid of the rolling mat, roll up the sushi, making sure not to roll the plastic wrap. Using the same process, make the other sushi roll. Cut both rolls into 6 pieces each. Cut the tuna fillet diagonally into 12 thin slices. Place a slice on each piece of sushi. Garnish with tarragon leaves.
• Mix the chile sauce with the remaining soy sauce and peanut oil in small dipping bowls. Arrange the sushi on plates and serve.

TUNA AVOCADO SUSHI HAND ROLLS

Steps:

• You will need a bamboo sushi mat to make this recipe.
• Cook following the manufacturer's instructions. Spread rice into a container and allow to cool. Sprinkle the sushi vinegar over the rice and stir until thoroughly mixed.
• Drain tuna, mash with fork and stir in mayonnaise. Place a sheet of nori, shiny side down on the bamboo mat. Place some of the rice on the sheet, press down with clean wet fingers to a depth of 1cm, leaving a 3cm gap at one end.
• Arrange a 2cm wide strip of tuna about 3cm in from the other end. Place one or two strips of cucumber and avocado on top of the tuna, overhanging the nori at both ends. Start rolling up from the end with fillings. Lift the bamboo mat and roll tightly. Wet the strip at the end and push gently to seal the edges. Slice into two or three pieces using a sharp, wet knife. Place on a serving platter, cover with plastic wrap and refrigerate for 30-60 minutes to allow the nori to soften.
• Serve with soy sauce and pickled ginger.

SEARED TUNA & AVOCADO ROLLS

Steps:

• Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
• In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
• Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
• Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.