And what is promised is a debt, here I bring you another installment of sushi, specifically tuna, cucumber and mayonnaise makis. And, sushi lovers, do not forget to see the recipes of salmon nigiris y gamon makis in tempura.
Thanks to the thermomix, we will be able to give the rice the exact cooking point that will make our makis an irresistible bite. Are you up for it?
Sushi II: Makis with tuna, cucumber and mayonnaise
Sushi-makis, stuffed with tuna, cucumber and mayonnaise. Ideal for a dinner or starter of an authentic Japanese meal, accompanied with soy sauce and wasabi.
We must prepare it in advance so that it is not hot. We will have some amount left over that we can keep for up to 30 days in the fridge in a tightly closed jar.
We put all the ingredients of the dressing in the glass and program 4 minutes, temperature 80º, speed 2. We remove from the glass and let it cool.
We pour the water into the glass and program 8 minutes, varoma temperature, speed 1.
While the water is heating, it is VERY IMPORTANT that we wash the rice. This step is essential to prepare authentic sushi.
We put the rice in the basket and wash it under the tap several times. We let the water run through the basket washing the rice, which we will move carefully by hand. You will see how the water is getting clearer and clearer. It is ready when the water is no longer whitish.
We place the basket in the glass with the rice and program 14 minutes, varoma temperature, speed 2. We must stir the rice with the spatula several times during the 14 minutes.
We dump the rice in a large non-metallic container and with the help of a wooden spatula we move the rice to aerate it (if you have a fan or a cardboard you can fan it so that it cools faster and is more authentic).
While we move it, we add about 4-5 tablespoons of the vinegar dressing to the rice and mix well. Be careful, it should not be soggy, only shiny and sticky, and all the grains well impregnated. We continue to stir carefully and let it rest.
We put a bowl of water next to us (to wash our hands between maki and maki, the rice is so sticky that it will be the only way to work with it). We also put a small bowl with a little wasabi paste next to us.
We place the sushi mat, on top of the nori seaweed. We wet our hands and take a rice ball with our hands. We are spreading it well over the seaweed, covering only 3/4 parts so that when rolling it, the rice does not come out. With your finger, we spread a strip of wasabi paste and on top we place the cucumber sticks, the tuna and the mayonnaise.
We close the seaweed tightly as if it were a roll and seal the ends of the seaweed with a little water.
We wet the edge of a very sharp knife and cut each roll into 8 parts.
(46 votes)
Loading ...
