Vegetable and Spicy Tuna Maki

KITCHENAID
16Ingredients
70Minutes
750Calories

Ingredients

US|METRIC
  • 1 1/2 cups sushi rice (Shirakiku)
  • 2 tablespoons seasoned rice vinegar (lightly)
  • 4 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 avocado (sliced into 1/2 inch thick strips)
  • 4 pieces asparagus (bottoms trimmed)
  • 1/3 cucumber (a large, cut into 1/4 inch thick strips)
  • sushi rice (cooked)
  • 1/3 pound tuna (sushi grade fresh, I used yellowfin)
  • 1 teaspoon sriracha hot chili sauce (optional)
  • 1 dash sesame seed
  • 2 green onions (sliced lengthwise, reserve only green pieces)
  • sushi rice (Cooked)
  • soy sauce (Low-sodium)
  • wasabi paste
  • pickled ginger (optional)
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    Directions

    1. The most important thing you need to do when making the sushi rice is rinsing it before cooking it. Place uncooked rice into a fine mesh sieve and place into a glass mixing bowl. Fill with cold water, lift the sieve and shake. Drain the water and repeat. Repeat about 10 times and drain the rice thoroughly, until the water is no longer cloudy.
    2. If using a rice cooker, cook according to manufacturer instructions. If not, fill a pot with the rice and equal parts water (in this case, 1 1/2 cups water), bring to a boil. Cover the pot and set heat to low and cook for 15 minutes. Then, turn the heat off and allow the rice to steam (covered) for 10 minutes. (Don’t uncover the pot during those last 10 minutes.) While the rice is cooking, prep your vegetables and fish.
    3. Once the rice is done cooking, place the rice on a flat plate or glass dish. Add vinegar, sugar and salt to a measuring cup and gradually pour over the rice, while mixing the rice with a wooden spatula. Taste the rice along the way to ensure none of the vinegar, sugar or salt is overwhelming the flavor of the rice. Continue until the rice tastes just right or the mixture is all gone. Add more vinegar, salt or sugar as needed. Set the rice aside. You do not want to start assembling the maki/sushi rolls until the rice is slightly cooled or no longer hot to the touch.
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    NutritionView More

    750Calories
    Sodium25% DV610mg
    Fat9% DV6g
    Protein45% DV23g
    Carbs50% DV151g
    Fiber40% DV10g
    Calories750Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol15mg5%
    Sodium610mg25%
    Potassium590mg17%
    Protein23g45%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate151g50%
    Dietary Fiber10g40%
    Sugars5g10%
    Vitamin A20%
    Vitamin C35%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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