200 g tuna saku block - 1 medium-ripe avocado
- 6 rice paper sheets
- 200 ml vegetable oil for frying
-
Wasabi mayonnaise
For the Nikiri sauce: -
80 ml soy sauce -
80 ml mirin - 1 lime (organic)
- Pea cress or cress to garnish
Raw sashimi-grade tuna is a true delicacy that is irresistibly delicious and elegant. Diced tuna and creamy avocado pieces on a crispy deep-fried rice leaf, an absolute eye-catcher for your guests. The slightly spicy note of the wasabi mayonnaise perfectly complements the flavour of the tuna, while the Nikiri sauce adds an umami-rich depth. The pea cress gives the dish a fresh note and rounds off the refined flavour. This dish is an appealing fusion of textures and flavours.
Preparation
Defrost the tuna saku block according to the instructions for sashimi fish. Cut the tuna saku block and avocado into small cubes.
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If you are not using our Bornibus wasabi mayonnaise: In a small bowl, mix the mayonnaise with the wasabi paste until a uniform wasabi mayonnaise is formed. Adjust the amount of wasabi paste as required to achieve the desired spiciness.
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Cut the rice leaves into pieces about 4 cm in size and deep-fry in hot oil for a few seconds, drain on a kitchen towel and arrange on a serving dish or plate.
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For the Nikiri sauce, reduce the mirin and soya sauce in a small pan by half and set aside.
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Spread the prepared tuna and avocado cubes evenly over the deep-fried rice sheets. Then carefully pour the wasabi mayonnaise over the tuna and avocado mixture using a piping bag. Flavour with a little lime juice and zest.
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Garnish with pea cress or cress. Just before serving, drizzle a few drops of Nikiri sauce over the tuna and avocado mixture.
Party crackers, baguette toasted in olive oil or krupuk (prawn crisps) can also be used instead of the fried rice leaves. The appetiser should be served quickly after serving in a convivial atmosphere, as the rice leaves tend to soften a little at the bottom.
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