Servings: 4
Preparation: 15 minutes
Cooking: 5 minutes
Ingredients
The filling
1 l (4 cups) water
250 ml (1 cup) white vinegar
30 ml (2 tbsp) salt
90 ml (6 tbsp) sugar
1 red onion, thinly sliced
2 carrots, julienned
15 ml (1 tbsp) baking soda
500 ml (2 cups) peas
4 portions cooked sushi rice
1 avocado, cubed
250 ml (1 cup) coriander leaves, chopped
Salt and pepper to taste
The tuna
400 gr (13 1/2 oz) raw Albacore tuna, cubed
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) ginger, grated
5 ml (1 tsp) hot sauce
15 ml (1 tbsp) olive oil sesame
1 ml (1/4 tsp) Liquid smoke
1 lime, juice
15 ml (1 tbsp) maple syrup
Salt and pepper to taste
The sauce
60 ml (4 tbsp) mayonnaise
60 ml (4 tbsp) canola oil
30 ml (2 tbsp) tahini (sesame cream)
1 lime, juice
Salt and pepper to taste
Preparation
In a saucepan, bring the litre of water to a boil then add the cup of vinegar, salt and sugar.
Add the onion, the julienne of carrots and cook for 1 to 2 minutes. Drain and let cool.
In a saucepan, bring water to a boil, add a little salt, the baking soda, the peas and cook for 3 minutes. Drain and let cool.
In a bowl, mix the tuna cubes, soy sauce, ginger, hot sauce, sesame oil, liquid smoke, lime juice and maple syrup. Check the seasoning.
In another bowl, mix the mayonnaise, canola oil, tahini and lime juice. Check the seasoning.
In each serving bowl, divide the rice, tuna, then the avocado cubes, peas, carrots, onion and finally on top, the sauce and cilantro.
