Sweet and savory sushi with persimmon, spicy tuna, and piquillo pepper is a surprising and delicious variation on traditional Japanese sushi. Blending fruity flavors, the vibrant color of piquillo peppers, and spicy tuna, this maki will delight those who appreciate unique sweet treats. The persimmon, the quintessential autumn fruit, adds a touch of natural sweetness and a splash of color to the maki.

Sweet and savory autumn maki with persimmon, tuna and piquillo pepper (Fusion, Japan)

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Preparation time 15 mins Cooking time 20 mins Total time 35 mins

Difficulty: Intermediate Servings: 4

Recipe themes: In Autumn

Ingredients

Servings

• For sushi rice:

• 200g of Japanese round rice

• 300 ml of water

• 3 tablespoons of sugar

• 2 tablespoons of rice vinegar

• For the garnish:

• 2 ripe persimmons

• 4 sheets of nori

• 1 can of tuna

• 1 tsp sriracha sauce

• 2 tablespoons of piquillo peppers

• 1 tablespoon of black sesame seeds

Preparation

1. Step 1: Preparing the rice
2. Cooking the rice: Rinse the sushi rice in cold water until the water runs clear. Drain it and place it in a saucepan with 300 ml of water. Bring to a boil, then reduce the heat and simmer, covered, for about 10 minutes. Remove from the heat and let the rice rest, covered, for another 10 minutes.
3. Seasoning the rice: Mix the sugar and rice vinegar in a bowl. Pour this mixture over the still-warm rice and gently mix with a spatula to avoid breaking the grains. You can also use ready-made sushi vinegar. Let it cool to room temperature.
4. Step 2: Preparing the persimmons
5. Prepare the persimmons: Peel the persimmons and cut them into medium slices. Then cut them into quarters. Set aside.
6. Step 3: Mix the tuna, sriracha, and chopped piquillo peppers
7. Step 4: Assembling the sushi
8. Take a sheet of nori and place it on a piece of cling film (or a bamboo mat). Spread the rice over half of the sheet, leaving the first and last quarters empty. Spread a 1 cm wide strip of tuna mousse lengthwise over the rice at the bottom of the sheet. Add pieces of persimmon on top of the mousse.
   
9. Using cling film, roll up the maki little by little, gently compressing it.
   

10. If needed, you can secure the ends of the nori by lightly moistening them. Then cut them with a sharp knife, removing any less attractive ends. 

    
11. To decorate and serve: Arrange the persimmon maki on a plate. Sprinkle them with black sesame seeds to add a touch of crunch and color.

Note

For an even better flavor, you can use raw, spiced tuna instead of canned tuna.

Keywords: sweet and savory maki, persimmon maki, tuna and piquillo pepper maki

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