Tuna and Cucumber Maki

خلود سويسCuisinier

Ingrédients

• 300 grams of Egyptian rice
  300 grams
• 500 ml of water
  500 ml
• 6 tablespoons of rice vinegar
  6 tablespoons
• 6 teaspoons of powdered sugar
  6 teaspoons
• 2 teaspoons of salt
  2 teaspoons
• 2 sheets of sushi nori cut into four lengthwise
  2 sheets
• 390 grams of tuna in oil, or 2 drained cans
  390 grams
• 4 cucumbers, sliced thinly lengthwise
  4 pieces
• Toasted sesame
  1 cup
• Sauce soja
  1 cup
• Gingembre mariné
  1 cup

Mesures

1. 1

   Wash the rice three times with cold water. Drain well each time.

   Matériel requis:

   Bol de mélange

   3 minutes
2. 2

   Soak the rice in cold water in a covered bowl for at least two hours. It can be left soaking overnight.

   Matériel requis:

   Bol de mélange

   120 minutes
3. 3

   Drain the rice and place it in a pot over high heat. Add 500 ml of cold water and bring to a boil. Reduce the heat, cover the pot, and let it cook for another 10 minutes, ensuring the pot remains covered.

   Matériel requis:

   Marmite

   10 minutes
4. 4

   Remove the rice from the heat and let it rest for 10 minutes in the covered pot.

   10 minutes
5. 5

   Meanwhile, pour the rice vinegar into a cup. Add the sugar and salt, and stir the mixture until the salt and sugar are completely dissolved. If you have trouble dissolving the salt and sugar, you can heat the mixture for a short time on the stove.

   5 minutes
6. 6

   After the 10 minutes have passed, pour the rice into a large bowl. Add the vinegar mixture, sugar, and salt, and gently mix, being careful not to mash the rice grains.

   Matériel requis:

   Bol de mélange

   5 minutes
7. 7

   Let the rice cool before starting to prepare the maki.

   5 minutes
8. 8

   To prepare the maki, spread a thin layer of rice on a piece of plastic wrap to form a rectangle (about 18*10 cm). Sprinkle the rice with toasted sesame, pressing lightly on the sesame. Cover the rice and sesame with a bamboo sushi mat.

   Matériel requis:

   🍳

   Bamboo Mat

   5 minutes
9. 9

   Hold the bamboo mat and plastic wrap, and carefully flip them so that the plastic wrap is on top. Gently remove the plastic wrap.

   5 minutes
10. 10

    Place a sheet of nori lengthwise in the center of the rice rectangle, then arrange the cucumber slices and about 2 tablespoons of drained tuna lengthwise in the center of the nori sheet.

    5 minutes
11. 11

    Hold the edges of the bamboo mat closest to you. Lift the bamboo mat slightly and roll the ingredients towards the far side, pressing firmly on the bamboo mat so that the rice sticks to the nori sheet.

    5 minutes
12. 12

    Remove the bamboo mat and cover the roll with plastic wrap. Let it rest for 10 minutes to make slicing the maki easier.

    10 minutes
13. 13

    Repeat with the remaining ingredients to make 8 maki rolls.

    10 minutes
14. 14

    Remove the plastic wrap and cut each roll using a sharp knife into 8 thick slices.

    Matériel requis:

    Couteau

    5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Sauce sojapour 100g

Énergie53 kcal

Protéines8 g

Lipides totaux0.1 g

Glucides6 g

الملح5 g

Gingembre marinépour 100g

Énergie80 kcal

Protéines1.8 g

Lipides totaux0.2 g

Glucides18 g

Fibres alimentaires2 g

Sucres totaux16 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques