@sourires_et_papilles made three amazing sushi variations using both our sustainable tuna in spring water and our mackerel. Check out the recipe below!
This is what you'll need for 32 makis:
- 200g sushi rice
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 1/2 tsp salt
- 4 Nori leaves
- Fish4Ever Mackerel in spring water
- Fish4Ever Tuna steaks in spring water
- Organico Artichokes in herb marinade
- 1 avocado
- 1 big carrot
- 1/4 cucumber
- black sesame
- 1 bamboo mat
- cling film to wrap the bamboo mat in, so your maki won't stick
- wasabi, soy sauce, sweet chili sauce, candied ginger as sides
What to do:
Put the rice vinegar, sugar and salt in a bowl.
Cook the sushi rice according to the package instructions.
Peel the carrot and steam it.
Once the rice is cooked and still hot, add the vinegar, sugar and salt, mix and leave to cool.
Cut the carrot and cucumber into strips.
Cut the avocado into slices.
Use your bamboo mat to do the following.
Place a nori sheet on the bamboo mat, wet your fingers and then put a thin layer of rice on the nori sheet, leaving 1 cm on top. Add artichoke cream, tuna and a strip of cucumber in the middle and all around. Roll up and cut into 8 pieces with a damp knife.
Put the rice, artichoke cream, tuna and avocado on a nori sheet. Roll up, press together, cut into 8 pieces.
You need a nori sheet, rice and black sesame seeds. Turn the nori sheet with the rice and black sesame against the mat so that you get the nori sheet without the rice. Add the mackerel, a strip of carrot and 2 or 3 slices of avocado. Roll up and cut into 8 pieces..
Serve with your side dishes and enjoy!