Ingredients
- 400 g tuna fillet (sushi grade)
- 6 tbs soy sauce
- 4 ts sesame oil
- 2 ts toasted sesame seeds
- 3 tbs lime juice
- 300 g sushi rice
- 400 ml water
- 3 tbs rice vinegar
- 4 ts AMC Maritim
- 200 g cucumber
- 1/2 mango
- 1 avocado
- 1 spring onion
Preparation
1. Rinse the tuna fillets under running water, dab dry and finely dice. Stir together the soy sauce and all the ingredients up to and including the lime juice. Add the tuna and marinate for approx. 30 minutes.
2. Rinse the sushi rice in a sieve under running water until the water runs clear. Add rice and water to the pot, cover with Secuquick softline, heat the pot on highest level up to the soft window, switch to a low level, and cook for approx. 10 minutes in the soft area.
3. At the end of cooking time, depressurize the pot and remove Secuquick. Put the rice in a large bowl, drizzle with rice vinegar and sprinkle with AMC Maritim. Mix the rice well with a spoon and let cool.
4. Clean the cucumber and cut into thin slices. Peel the mango, cut the pulp away from the pit and also cut into slices. Halve the avocado, remove the pit and flesh of the fruit from the skin, finely dice. Clean the spring onion and cut into rings.
5. Distribute the rice amongst the bowls. Arrange the salmon, cucumber, mango, avocado and spring onion on top and drizzle with the marinade and a little lime juice.
Tip
- The avocado, cucumber and mango can also be cut into small balls with a melon cutter.
This recipe has been tested and approved by AMC.
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