Kaisen Ura Futomaki (Tuna, Salmon and Avocado with Tobiko Giant Inside-Out Roll)
These look very pretty, with the contrast of the tuna and salmon next to the avocado and the red roe on the outside, and taste clean and fresh. You can choose any type of sushi-quality tuna for this recipe. Akami, or the lean part of tuna, is readily available and balances the salmon and avocado well.
|80-100g||fresh, sashimi-quality salmon fillet, 1cm thick, skinned and boned (ask your fishmonger to do this for you)|
|80-100g||fresh, sashimi-quality tuna steak, 1cm thick (ask your fishmonger to prepare it for you)|
|1||avocado, ripe but firm|
|2||sheets of nori|
|2 handfuls (roughly 320g)||of sushi rice|
|2 tbsp||of tobiko (flying-fish roe) or masago (capelin roe)|
You will need a sushi mat (if using a bamboo mat, cover it tightly with cling film).
Slice the salmon lengthways into 1cm-wide strips. You should be able to get 2 x 20cm long strips from an 80-100g slice of salmon (although you may need to use a larger number of shorter strips, depending on the shape of the fish). Repeat with the tuna steak.
Cut the avocado in half lengthways around the stone. Twist and separate the two halves. Holding the half with the stone, tap the stone firmly and carefully with the sharp point of a knife blade and twist - the stone should lift out easily. Peel the skin neatly and slice the avocado lengthways into 1cm-wide crescent-shaped pieces.
Place a whole sheet of nori at the bottom of the sushi mat, with the lines of the sheet lying horizontally across the mat; it does not matter if the shiny side is facing down or up because the nori won’t be seen in the finished roll.
Wet your fingers in the bowl of water, and shake off any excess. Damp fingers help when handling sticky sushi rice. Look for the 2nd line from the bottom of the nori sheet, about 3-4cm up. Keeping the bottom 3-4cm of the sheet clear, spread a handful of rice (roughly 160g) over the nori sheet evenly and gently with your fingertips. Do not use too much rice and do not press it on to the sheet. It must be a very thin layer of rice.
Sprinkle 1 tablespoon of tobiko or masago over the rice; this will end up on the outside of the roll. Hold the left side of the nori with both hands and flip it over on the mat, so that the nori is face up. Place half the tuna in a single line at the bottom of the nori, on the area without rice, then half the avocado strips alongside, followed by half the salmon. It should all fit on to the clear area of nori just below the rice. You can add some wasabi to the nori before you add the filling ingredients, if you like.
To roll your sushi, follow the rolling instructions below. Repeat with the remaining nori sheet and filling ingredients, then cut your rolls (see below).
Rolling the sushi:
Holding the fillings in place with your index fingers, start rolling with the mat from the bottom edge of the nori towards the top of the rice edge. Keep rolling 3 or 4 times, and each time you roll, open the mat and make sure that it is tightly rolled, so that there are no gaps between the fillings and the nori.
Cutting the sushi:
Remove the sushi from the mat and place it on a clean, dry chopping board. Cut each roll into 8-10 pieces with a sharp, wet knife. When you cut the sushi, slice it very smoothly and quickly. I recommend wiping the knife clean after every cut.
You can use any type of small fish roe. I love the texture of tobiko and richer flavour of masago.