Tuna and Cucumber Maki

خلود سويسCuoco

Ingredienti

• 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
• Salsa di soia
  1 cup
• Zenzero sottaceto
  1 cup

Passi

1. 1

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

   Utensili necessari:

   Ciotola per mescolare

   3 min
2. 2

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

   Utensili necessari:

   Ciotola per mescolare

   120 min
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.

   Utensili necessari:

   Pentola

   10 min
4. 4

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

   10 min
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 min
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.

   Utensili necessari:

   Ciotola per mescolare

   5 min
7. 7

   Let the rice cool before starting to prepare the maki.

   5 min
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.

   Utensili necessari:

   🍳

   Bamboo Mat

   5 min
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 min
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 min
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 min
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 min
13. 13

    Repeat with the remaining ingredients to make 8 maki rolls.

    10 min
14. 14

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

    Utensili necessari:

    Coltello

    5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Salsa di soiaper 100g

Energia53 kcal

Proteine8 g

Grassi totali0.1 g

Carbohydrate6 g

الملح5 g

Zenzero sottacetoper 100g

Energia80 kcal

Proteine1.8 g

Grassi totali0.2 g

Carbohydrate18 g

Fibre alimentari2 g

Zuccheri totali16 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag