Akumaki with a Twist

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 200g (7oz) fresh salmon, thinly sliced 200g (7oz) fresh salmon, thinly sliced
• 200g (7oz) fresh tuna, thinly sliced 200g (7oz) fresh tuna, thinly sliced
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 avocado, sliced 1 avocado, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and chili flakes. Set aside.
3. 3.
   Lay a sheet of nori seaweed on a bamboo sushi mat. Wet your hands with water and spread a thin layer of cooked sushi rice evenly over the nori, leaving a small border at the top.
4. 4.
   Arrange a few slices of salmon, tuna, cucumber, carrot, and avocado in a line across the center of the rice.
5. 5.
   Drizzle a small amount of the soy sauce mixture over the filling.
6. 6.
   Using the bamboo mat, carefully roll the nori and rice tightly, applying gentle pressure to seal the roll.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Slice each roll into bite-sized pieces and serve with soy sauce for dipping.

Treat your ingredients with care...

• Salmon — Ensure the salmon is fresh and thinly sliced for a delicate texture.
• Tuna — Use sushi-grade tuna for the best flavor and texture.
• Nori seaweed — Make sure the nori is crisp and not stale for easy rolling.

Tips & Tricks

• Wetting your hands with water before handling the sushi rice will prevent it from sticking to your hands.
• Use a sharp knife to slice the rolls for clean and neat pieces.
• Experiment with different vegetables and seafood fillings to create your own unique variations.

Serving advice

Serve the Akumaki rolls as an appetizer or as part of a sushi platter. Garnish with sesame seeds and serve with pickled ginger and wasabi for an authentic Japanese experience.

Presentation advice

Arrange the sliced Akumaki rolls on a platter in an attractive pattern. Garnish with fresh herbs and edible flowers for a visually appealing presentation.