In Japanese cuisine the sushi is a rice-based dish, seasoned with vinegar and sugar, with a filling of fish, vegetables and seaweed ... but in the West the word sushi is usually associated with raw fish which in Japanese is called sashimi.
Sushi is the most famous Japanese recipe in the world and takes a different name depending on how it is prepared; in the way I prepared it I should take the name of Maki sushi because it is rolled on the bamboo mat called makisu. Maybe if there is some Japanese cuisine enthusiast who reads the blog it can enlighten me, I leave you to the recipe as I prepared it, then tell me if you like it :)
Start preparing sushi rice.
Put the rice in a bowl and add the water and rinse the rice several times to remove the excess starch.
As soon as the water becomes white, throw it away and add more clean.
Repeat the operation for 3-4 times, until the water is completely clear then drain the rice and let it rest for 30 minutes.
Now transfer the rice to a thick-bottomed saucepan and add the amount of water which should be one and a half times the amount of rice.
Leave the rice to soak for about ten minutes so that it begins to absorb the water.
Then cook over medium heat until boiling point, then cover the pot with a lid and cook for 12 minutes over low heat without uncovering the pot.
Now prepare the vinagrette for the rice
Put the rice vinegar in a saucepan and add sugar and salt and mix
Heat gently on the stove to dissolve the salt and sugar without boiling.
Pour more liquid into a bowl, add the seaweed and place in the fridge to cool
Pour the still hot rice into a bowl and cover it with 3/4 of the prepared vinagrette.
Mix the rice with a spatula (cutting it) and being careful to crush the grains. Allow to cool to room temperature by covering the bowl with a cloth.
Now prepare the fish and vegetables. Cut the tuna into thin strips lengthwise. Open the avocado then remove the skin and the bone and cut it into strips.
Spread a sheet of nori seaweed on a bamboo mat
Moisten your hands with the vinaigrette, a fundamental step, otherwise the rice will stick everywhere and place a handful of rice on the surface of the seaweed, then spread it over the seaweed.
Do not add too much otherwise the rice could come out when you wrap the seaweed. Leave 1cm of empty seaweed on the bottom edge and 3cm on the top edge.
Arrange the tuna and avocado in the center trying to overlap them.
Roll up tightly using the bamboo placemat, forming a compact roll.
Do the same with the other sheets of nori seaweed.
On a cutting board, cut the roll obtained into 6 pieces, obtaining about 3 cm long logs.
Arrange the sushi on a tray and serve.
Melt the wasabi paste in the soy sauce and serve in a small bowl to accompany the sushi.