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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this mixture into the warm rice and let it cool to room temperature.
- 2
Prepare the Sunchoke
Wash and peel the sunchoke. Slice it thinly and blanch in boiling water for 2-3 minutes until tender. Drain and set aside.
- 3
Slice the Tuna
Using a sharp knife, slice the bluefin tuna into thin strips, about 1 cm thick.
- 4
Assemble the Maki
Place a bamboo sushi mat on a flat surface and lay down a sheet of nori, shiny side down. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a 2 cm border at the top. Lay down a few basil leaves, some sunchoke slices, and tuna strips across the center of the rice. Sprinkle bonito furikake over the filling.
- 5
Roll the Maki
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce and wasabi, if desired.
