Sushi originally originated from China, tracing back to the 7th century, where it took the form as a fermented fish that has been preserved by salt. However, in contemporary terms, ’sushi’ that we know of today is of nothing like the past, instead the innovated version of the platter consist of rice vinegar, seafood and of rice. Although sushi is an easy dish to make, there are more complexes involved in achieving a sophisticated and well respected dish to which will be the pivotal focus of today’s Nom this.

A very common sushi dish that we are often associated with is of the archetypal sushi. Whereby, the stuffing is tightly wrapped in a layer of rice and sheet of seaweed. However, given society’s quick advancement and innovative nature, they have given the twist to sushi by implementing a sushi dish that is pretty much been turned inside out. A example of this innovation is much like the concept of Tuna Avocado Sushi Maki.

From the picture alone, you are able to freely evaluate the contrasting differences from the modern day sushi to the innovative maki. Although there are no major differences in taste, there are some differences in texture. By biting into the typical sushi and the maki, you can instantly observe the differences. Sushi will often be quite chewy and fibrous whilst Tuna Avocado Sushi Maki will be extremely tender because of it’s manipulation of having the rice on the outer sides.

I honestly think this method of making sushi is harder than employing the usual method but once you get the hang of it, everything comes with ease. Furthermore, the preparation does take longer due to it’s specifications (listed below) but other than that, this dish is fairly quick to make.

Tuna Avocado Sushi Maki is suitable for any occasion and is perfect as an ‘on the go’ food. Tuna Avocado Sushi Maki is also extremely flexible which means you can change the stuffing to your liking. Enjoy!

To make Tuna Avocado Sushi Maki, you will need the following,

250g sushi rice
vegetable oil, for deep-frying
splash of sake
¼ cup tempura flour
3 sheets roasted sushi nori, halved
Japanese mayonnaise, to taste
wasabi paste, to taste
½ Lebanese cucumber, cut into 10cm batons
300g sashimi-grade tuna, cut into 12cm batons, about 1cm-wide x 8mm thick
1 ½ tsp white sesame seeds
3 avocados, cut crossways into 2mm wide slices

sushi zu
(5 parts vinegar: 2 parts sugar: 1 part salt)
250g rice vinegar
100g sugar
50g salt

To retrieve the recipe for Tuna Avocado Sushi Maki, please be directed here.

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