The other day I hit the fish market after my run. I picked up some tuna on that trip to make a marinated tuna steak and tuna avocado maki. I also mixed up a simple salad of greens, apples, strawberries, jalapenos, avocado and topped with a rice vinegar, fish sauce, soy sauce, and olive oil dressing to compliment the meal.
The tuna steaks were marinated in a quick mix of fish sauce, soy sauce, rice vinegar, salt, pepper, ground ginger and sirracha sauce. I mixed it up and dropped the fish in for about two hours in the fridge. The marinade of the fish mirrored the dressing for the salad so there was some common thread through the meal.
Next up was making the maki. I used some sticky rice made in the cooker (thanks kit) that I added some rice vinegar, sugar, and black sesame seeds to. I mixed it up in a glass bowl making sure all the rice was coated well with the vinegar mixture. Once that had cooled down I spread it over a sheet of nori…trying to get an even layer of rice. Then on the edge closest to me I put strips of tuna, cucumber, jalapeno and avocado onto the rice. I don’t have one of the bamboo rolling mats so I just had to wing it. I rolled the maki’s up like my father used to roll up paper signs. You really only get one shot, so I tried to make sure it was as tight a roll as possible.
They seemed to turn out just fine.
Overall, the meal came together. I had forgotten to pick up any wasabi or pickled ginger for the side, so I used a pink lady apple, and some sirracha sauce on the side for clean and heat.
It was pretty easy to get it all together I had forgotten how easy and fun it can be to make a quick maki!
I want this. Right now.