Tuna Avocado Sushi Rolls Food

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.

TUNA AVOCADO SUSHI ROLLS

Steps:

• Add sushi rice to a medium bowl and rinse under water 3-4 times, until water runs mostly clear. Transfer to a saucepan and add 3 cups of water. Heat over medium-low heat. Once simmering, cover and cook until tender, about 20 minutes. Stir together rice vinegar, sugar and salt in a small bowl and pour over rice. Gently fold vinegar mixture into rice. Once rice has cooled to room temperature, place in a shallow bowl and refrigerate for 1 hour to chill. To make sushi, place 1 sheet of nori seaweed on a bamboo sushi mat. Spread enough rice on seaweed to cover, leaving 1/2 inch around the edges. Gently pat rice on seaweed with a wooden rice paddle or clean fingertips. Arrange a few strips of tuna, cucumber, avocado and cilantro on rice in a row just below the center parallel to you. Use the bamboo mat to firmly roll into a log. Using a sharp knife, slice sushi into 1-inch pieces. Repeat with remaining ingredients. Sprinkle sushi with black sesame seeds and serve with less sodium soy sauce for dipping.

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.