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🍽️ Thunfisch-Tatar in Sushi Pouches

209 kcal · 30 min · 4 servings

Thunfisch-Tatar in Sushi Pouches Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the sushi rice in a sieve under cold water. Repeat until the running water is clear. Let the rice drain in the sieve for about 20 minutes. Place the rice in a pot and add 250 ml of water. Bring the mixture to a boil.
  2. 2. Cook the rice for 2 minutes with the pot lid off. Cover the pot and let it sit for 20 minutes on the turned-off burner. Remove the pot from the heat. Remove the lid and place a kitchen towel over the pot. Let the rice rest under the towel for 10 minutes.
  3. 3. Warm rice vinegar, mirin, sugar, and 1 teaspoon of salt in a small saucepan. Stir until the sugar and salt have dissolved. Heat the mixture just before it boils, but do not let it boil. Place the rice in a bowl and spread it out to cool faster. Pour the vinegar mixture over the rice. Let the rice cool to room temperature for about 30 minutes.
  4. 4. Wash the daikon radish and pat it dry. Peel the daikon using a vegetable peeler. Cut the daikon into very thin strips, either using a vegetable slicer or a peeler. Place the daikon strips in a sieve. Sprinkle them with a little salt and let them drain.
  5. 5. Rinse the tuna. Pat it completely dry with kitchen paper. Cut the tuna into very fine cubes.
  6. 6. Trim and wash the spring onions. Cut them into fine rings. Trim, seed, and wash the chili pepper. Finely chop the chili pepper. Squeeze half of the lime to obtain juice.
  7. 7. Place the tuna, spring onions, chili pepper, sesame oil, 1 teaspoon of soy sauce, and 1 tablespoon of lime juice in a bowl. Mix the ingredients well. Season the mixture with salt and pepper to taste.
  8. 8. Halve the avocado and remove the pit. Carefully loosen the flesh from the skin using a thin knife. Slice the avocado halves into thin slices. Drizzle the avocado slices with a little remaining lime juice. Wash the cilantro and shake it dry.
  9. 9. Cut the nori sheets in half crosswise.
  10. 10. Moisten your hands. Form 6 rice balls roughly the size of a ping pong ball. Place half a nori sheet on your palm. Place one rice ball in the center of the nori sheet. Spread a little wasabi paste over the rice ball.
  11. 11. Place about 2 tablespoons of tuna tartare in the center. Add 2 to 3 avocado slices on top. Place 1 cilantro sprig on top. Shape the nori sheet into a pouch. Press the rice slightly flat while doing so.
  12. 12. Add some grated daikon radish into the pouch. Repeat the process with the remaining ingredients to make 5 more pouches. Place the pouches on a plate. Serve the pouches with pickled sushi ginger and soy sauce as desired.

Nutrition per serving