Temaki Sushi mit rohem Thunfisch, Sesam und Sriracha-Mayo gehalten von einer Hand mit rotem Nagellack vor einem blauen Hintergrund

Tuna temaki sushi

35 minutes

Mittel

4 people

Temaki with a twist - for those who love it pure and tasty. Here, the finest raw tuna is marinated in soy sauce and mirin and rolled by hand into a nori sheet shaped like a small cone. Refined with sriracha mayo and roasted sesame seeds, it becomes a modern piece of sushi to bite into - uncomplicated, elegant and ideal to prepare.

Ingredients

200 g tuna saku block
2 tbsp soy sauce
1 tbsp mirin
4 nori sheets (each cut in half or thirds)
4 tsp sriracha-mayo (sriracha + mayonnaise in a ratio of 1:3)
1 tbsp black sesame, roasted
1 tbsp light sesame, roasted
For the sushi rice:
200 g sushi rice
3 tbsp rice vinegar
1 tbsp sugar
½ tsp salt

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Prepare the sushi rice: Wash the rice thoroughly several times. Then bring to the boil with twice the amount of water. Cook over a low heat with the lid on for approx. 15 minutes, then leave to rest for 10 minutes.

Mix 3 tbsp of rice vinegar, 1 tbsp of sugar and ½ tsp of salt and carefully fold into the warm rice. Leave to cool.
Marinate the tuna: Cut the tuna into small cubes and marinate with 2 tbsp of soy sauce and 1 tbsp of mirin (approx. 10 minutes).
Fill and roll the nori sheets: Place a small portion of sushi rice on each cut nori piece and spread flat with your fingers (similar to maki). Top with marinated tuna. Add a dollop of Sriracha mayo. Sprinkle with toasted sesame seeds. Roll up from one side - like a small pointed bag or an open roll.