Temaki Tacos* Recipe
Spicy Japanese Yellowfin Tuna, Salmon Roe, Avocado, Sushi Rice & Toasted Nori (Fish, Sesame, Soy)
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Ingredients
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Fish
Rice
Vegetables
Other
Method
Preparation of Sushi Rice
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice with 1.2 cups of water. Cook according to the rice cooker's instructions, or bring to a boil, then reduce to a simmer and cover for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice with a wooden spatula. Allow it to cool to room temperature.
Preparation of Fish and Vegetables
Prepare the Tuna
Cut the sushi-grade yellowfin tuna into small cubes. Toss with sesame oil and a drizzle of soy sauce. If desired, add sriracha for an extra kick.
Prepare the Avocado
Halve the avocado, remove the pit, and scoop out the flesh. Slice it into thin strips.
Assembly
Cut the Nori
Take toasted nori sheets and cut each sheet in half to create rectangles.
Assemble the Temaki Tacos
On one end of a nori sheet, place a small amount of sushi rice, followed by a few cubes of the seasoned tuna, a slice or two of avocado, and a spoonful of salmon roe. Optionally add wasabi and a drizzle of soy sauce.
Roll the Temaki
Roll the nori sheet into a cone shape, allowing the ingredients to sit snugly inside. Serve immediately.
