Preview

maki with tuna tartar and tempura

Vegetables and Fruits, Salmon and tuna

A tasty maki!

Ingredients

Recipe for 4

Maki

2 Leaf(ves)

Nori seaweed

1 Cup(s)

Sushi rice

Tuna tartar

100 Gr

Fresh tuna

1 Unit(s)

Egg yolk

1 Tbsp

Dijon mustard

1 Tbsp

Roasted sesame oil

0.50 Unit(s)

Lime juice

1 Tbsp

Soy sauce

1 Tbsp

Mirin

1 Tsp

Chili paste (sriracha)

Tempura

1 Cup(s)

Flour

1 Unit(s)

Blond beer

1 Unit(s)

Egg

0.50 Unit(s)

Lime juice

1 Pinch(es)

Salt

Preparation time: 45 min

Preheat your friteuse at 375 °F

Tempura

Prepare the tempura by combing all of the ingredients and add cold water until you reach the right consistency (pancake). Drizzle into hot oil making sure to make small quantities at a time. Set aside on paper towel.
Tuna tartar

Cut the tuna into small cubes. Make the mayonnaise with a hand mixer by combining the egg yolk, mustard and slowly incorporating the canola oil. Once you reach the desired consistency, add the rest of the mayonnaise ingredients.
Finishing

Combine the tuna with the spicy mayonnaise. Spread the rice on the nori sheet, making sure to leave the top inch of nori rice free. Place the tartar and tempura and then roll it. Cut into 4 even slices.