Sweet and sour sushi with persimmon, spicy tuna and piquillo is a surprising and delicious variation of traditional Japanese sushi. Mixing fruity flavors, the color of piquillo and spicy tuna, this maki will delight lovers of original sweets. Persimmon, the quintessential autumn fruit, brings a natural sweetness and a colorful touch to maki.
Ingredients
Preparation
-
Step 1: Preparing the rice
-
Cooking the rice: Rinse the sushi rice in cold water until the water runs clear. Drain it and place it in a saucepan with the 300 ml of water. Bring to the boil, then reduce the heat and cook covered for about 10 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
-
Seasoning the rice: Mix the sugar and rice vinegar in a bowl. Pour this mixture over the still hot rice and mix gently with a spatula so as not to break the grains. You can also use ready-made sushi vinegar. Let cool to room temperature.
-
Step 2: Preparing the persimmons
-
Prepare the persimmons: Peel the persimmons and cut them into medium slices. Then cut them into 4. Reserve.
-
Step 3: Mix the tuna, sriracha and piquillos cut into small pieces
-
Step 4: Assembling the Sushi
-
Take a sheet of nori: place it on a piece of cling film (or a bamboo mat); Spread the rice on half of the sheet, leaving the first quarter and last quarter empty. Spread, 1 cm wide, lengthwise, a little tuna mousse on the rice, at the bottom of the sheet. Add pieces of persimmon to the mousse.
-
Using the cling film, roll up the maki little by little, compressing it gently.
-
If necessary, you can fix the ends of the nori by moistening them slightly. Then cut them with a sharp knife, eliminating the less attractive ends.
-
Decorate and serve: Arrange the persimmon makis on a plate. Sprinkle them with black sesame seeds to add a touch of crunch and color.
Note
For even better flavor, you can use spicy raw tuna instead of canned tuna.
sweet and sour maki, persimmon maki, tuna and piquillo,
