Tuna Tartare Hand Rolls
Tuna Tartare Hand Rolls - Fresh Japanese-style seafood to nibble on
Healthy, because
Even smarter
Nutritional values
Tuna is a good source of iodine for a well-functioning thyroid gland and lots of omega-3 fatty acids for the heart and blood vessels; avocado is also great with its high content of unsaturated fatty acids.
When shopping, make sure that the fish is absolutely fresh, it should have the sushi-grade quality. Instead of tuna fish you can also use salmon fillet for the tartar.
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 332 mg | (8 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 23 mg |
Ingredients
- Ingredients
- 4 ozs Sushi rice
- 1 ½ Tbsps Rice vinegar
- ½ Tbsp Mirin
- 1 tsp sugar
- salt
- 1 pc daikon Radish
- 11 ozs very fresh Tuna
- 2 scallions
- 1 small green chili pepper
- ½ Lime
- 1 tsp sesame oil
- 1 tsp soy sauce (or to taste)
- peppers
- 1 Avocado
- 6 sprigs cilantro
- 3 sheets Nori seaweed
- 1 tsp Wasabi paste
- Pickled ginger (to taste)
Kitchen utensils
Preparation steps
Place sushi rice in a sieve and rinse with cold water until the water runs clear. Drain in a sieve for about 20 minutes. Place rice and approximately 1 cup water in a pot and bring to a boil.
Cook uncovered for 2 minutes, then cover and cook until rice is tender and liquid is almost completely absorbed, about 20 minutes. Remove the pot from the heat. Remove lid and cover with a kitchen towel. Let stand for 10 minutes.
In a small pot, combine rice vinegar, mirin, sugar and 1 teaspoon salt. Bring to a simmer, stirring until the sugar and salt have dissolved. Place the rice in a bowl and fluff with a fork so that it cools faster. Pour the vinegar mixture on the rice and let cool completely, about 30 minutes.
Peel daikon radish and very thinly slice with a mandoline or peeler. Place in a sieve, sprinkle with a little salt and let drain.
Rinse tuna, pat dry and cut into fine dice.
Rinse scallions, pat dry and cut into thin slices. Rinse chile pepper, wipe dry, halve lengthwise and remove the seeds. Finely chop chile. Squeeze juice from lime half.
Combine tuna, scallion, chile pepper, sesame oil, 1 teaspoon soy sauce, and 1 tablespoon lime juice in a bowl and mix thoroughly. Season with salt and pepper.
Halve avocado lengthwise, remove pit, slice the flesh with a knife and scoop flesh out of the skin. (Alternately, you can peel the avocado before slicing.) Sprinkle avocado with some of the remaining lime juice. Rinse cilantro and shake dry.
Cut the nori in half diagonally.
With moistened hands, shape the rice into 6 small balls (about the size of ping-pong balls). Holding a half sheet of nori on your palm, place a rice ball in the center of the sheet and brush with a little wasabi paste.
Add about 2 tablespoons of tuna tartare, 2-3 avocado slices and 1 sprig of cilantro. Roll the nori into a cone shape, pressing the rice a bit flat.
Tuck some radish slices in the top of the cone. Repeat with remaining ingredients to make 5 more hand rolls. Serve with pickled ginger and more soy sauce.
