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Please Fave the Original Submission~here.

From yours truly ;3

Open For Critique / Constructive Criticism

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....Yes, "Iron Chef" Morimoto I'm not, but, here is my very first attempt at a sushi roll...

I -also- need practice...lots, and lots, and lots of practice :P

*coughs*

Anyways:

Ingredients:

1 1/2 cups of sushi rice
1/4 cup rice wine vinegar
1 heaping teaspoon of black sesame seeds

Filling:

Since there's NO way I'm doing this with raw fish..(even though I dont mind eating it from the professional restaurants - I'd end up giving people I serve, or myself worms, for being so slow in the prep)...

I had 3 frozen ahi tuna fillets, thawed out, that I seasoned with lemon pepper on both sides and then seared on high with my grill pan, cooked for 10 minutes (and still good and pink on the inside!)

1 big zucchini, uncooked, and sliced into ribbons (veggie peeler is always a good thing)....and then soaked in with a tablespoon of lemon ponzu sauce

1 avocado cut into thin slices and squirted with lime to keep from turning

Package of "Sushi Party" nori wrappers (or I'll be honest, I should have gone with the larger nori sheets...ah well)

Let the rice water boil first (1 cup) then add in the rice (1 1/2 cup) and then let simmer for 20 minutes until all the water is absorbed. I also added in one tsp of sugar (optional) and then the 1/4 cup mirin (rice vinegar) and a teaspoon of black sesames. Fluff with a wooden spoon but KEEP IT COVERED until you are ready to spread it on the nori.

Inside out: You would need 2 pieces of saran wrap - layer the nori sheet with a thin coating of rice, then flip over on the other piece of saran which is on a bamboo mat.

And you just work in layers...a couple pieces of zucchini (or carrot, or other veggie - shredded daikon, shiso plum leaves, oshinko pickles, etc)...the avocado...then thin slices of the cooked tuna....

And er...

...

...Try to roll it all in as neatly as possible (which, for this pangolin, ain't gonna happen anytime soon)

Enjoy with pickled ginger (not shown here) and soy and wasabi (also not shown)!

This will probably be a "redo", but, if nothing else I did learn a lot from this!

Tasting Notes: Was very tasty, if also, a bit messy :P

I think the key is to use minimal layers, but not only that, to NOT coat the entire nori with rice;
Rather, leave at least one inch of nori out to "tape" over the roll to seal it cleanly!

Secondary notes:

Will also consider mincing the cooked tuna finely, get more of an even texture - and maybe mix with 1/3 cup lite mayo with panko / furikake...or mayo with wasabi...with sriracha...etc :3

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Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being