Tuna Rolls with Sesame Sauce
Description
A delicious appetizer for any gathering. To make sushi rice tasty and fluffy, follow the cooking instructions exactly. Among the readily available varieties that work well for sushi and are always in stores — "Kamolino" or "Boldo". Rice vinegar can be replaced with wine vinegar or white balsamic vinegar. Can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients for making tuna rolls with sesame sauce. Thaw the tuna in advance and pat dry with paper towels.
- 2
Step 2
In a small bowl, mix the vinegar, sugar, and salt, warm briefly in the microwave, and stir until the crystals are fully dissolved.
- 3
Step 3
Rinse the rice thoroughly until the water runs clear, 7–8 times for sure. Pour in drinking water so it is 1 centimeter above the grains, and place over high heat. As soon as the water boils, turn the heat under the kazan to the lowest setting, cover tightly with a lid, and cook for 15 minutes. Then turn off the stove, remove the kazan, place several paper towels between the lid and the kazan, and leave for another 15 minutes. Pour in the dressing of vinegar with sugar and salt, stir, cover with the same paper towel but now without the lid, and leave until cooled.
- 4
Step 4
Meanwhile, cut the tuna and cucumber into long sticks.
- 5
Step 5
Cut a strip 3–4 centimeters wide from the nori sheet, spread a layer of rice, leaving the opposite edge of the seaweed free. Place tuna and cucumber slices on the rice layer and roll using a bamboo mat.
- 6
Step 6
Place the rolls on a cutting board seam side down for about 10 minutes; during this time the seam will seal. Add sesame paste to light soy sauce and mix until smooth; if needed, you can add a pinch of sugar and just a little boiled water so the sauce is not too thick.
- 7
Step 7
Cut the rolls into 1-centimeter-thick slices, arrange on a flat plate, and serve with sesame sauce and pickled ginger.