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🍽️ Maki Sushi with Tuna and Vegetables

285 kcal · 30 min · 4 servings

Ingredients

• 100 g very fresh tuna fillet
• 0.5 cucumber
• 60 g daikon radish (pickled radish)
• 0.5 avocado
• 300 g cooked sushi rice
• 2 nori sheets
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds
• soy sauce
• pickled ginger
• wasabi

Instructions

1. 1. Measure all ingredients and place them within easy reach on your workspace.
2. 2. Rinse the tuna briefly under running water and pat it dry with a kitchen towel.
3. 3. Cut the tuna into long, thin strips.
4. 4. Cut two long strips from the cucumber.
5. 5. Cut the daikon (a type of white radish) into strips the same size as the cucumber strips.
6. 6. Peel the avocado and cut the flesh into long sticks as well.
7. 7. Place a sheet of nori (edible dried seaweed) flat on a bamboo sushi rolling mat.
8. 8. Place a portion of rice onto the nori sheet.
9. 9. Dip your hands briefly in warm water so the rice does not stick.
10. 10. Press the rice evenly and flatly onto the nori sheet using your wet hands.
11. 11. Leave a small strip free at the top edge of the sheet.
12. 12. Sprinkle some white and black sesame seeds onto the rice.
13. 13. Place the cucumber strips, daikon strips, avocado sticks, and tuna strips side by side at the bottom edge of the nori sheet.
14. 14. Lift the bamboo mat together with the bottom edge of the nori sheet.
15. 15. Roll the sushi roll tightly and evenly upwards.
16. 16. Brush the free end of the nori sheet with a little warm water so it sticks.
17. 17. Press the roll completely shut so the end adheres firmly.
18. 18. Place the finished sushi roll on a cutting board with the seam side facing down.
19. 19. Moisten a sharp knife with warm water.
20. 20. Cut the roll into about two thick pieces.
21. 21. Serve the maki sushi rolls with soy sauce, pickled ginger, and wasabi.

Nutrition per serving

• kcal: 285
• Protein: 19 g · Fett/Fat: 9 g · Carbs: 33 g