Bluefin tuna uramakis and nigiris triology

Elaboration

Uramaki

• Cut the nori seaweed in half and the same direction as the lines already marked.
• Place the previously prepared and vinegared rice on the nori seaweed. Spread out on the more rustic side.
• Turn it over to add the red tuna and avocado.
• Line the bamboo mat with plastic wrap and use it to roll the uramaki.
• Once rolled, cover the uramaki with thin slices of bluefin tuna and add a few touches of soy.
• Next, add the topping (truffle paste and rubber dressing sauce).
• Finish by sprinkling the chives.

Nigiris trilogy

• Take a handful of about 10g of rice and shape it into an egg. Put a little of wasabi and a sheet of akami (upper part of the loin) on top and lengthen it using light pressure with our hands. We do the same with the chutoro (lower part of the loin) and the belly.
• Next, paint the nigiris with soy sauce and place the spring onion and lumpfish roe on top.