A quick make that looks impressive and is really easy to put together. If your sushi moulds are square, use a rectangular plate. Assemble them next to each other for a more eye-catching effect. You can, should you be feeling on the lazy side, also whip this recipe up as a buddha bowl, by adding chickpeas and salad greens.
200g Tuna, sashimi quality
6 Alfalfa sprouts
Ground white pepper
- Prepare and have all ingredients ready at hand.
- In a chopper or food processor add the tuna, ginger powder and a dash of salt. Ground to a fine tartare paying attention to not overdo it (you overdid it when it turns into a paté). Set aside.
- Proceed to the avocado, adding the ground white pepper, ½ tsp of lemon juice and a dash of salt. You can either do this with a fork or use the chopper. Paying attention that you don’t overdo it 😉
- For the dressing mix as follows ✶ liquids: ⅓ soy sauce, ⅔ sesame oil, a dash of lemon juice ✶ spices: a dash of ginger powder and ground white pepper.
- Grab your sushi mould, add a spoon of avocado, press down, open up carefully and then add a spoon of tuna tartare, press down. Open up and place on your serving plate. Repeat until you used up all of the ingredients 😉
Serve immediately, enjoyed best with a food buddy!
Here are the exact things we used:
- Tuna sashimi: we bought ours at Schmidt Zeevis in Rotterdam
- Avocado: we used Hass, and bought ours at Lindenhoff
- Alfalfa sprouts: those were homegrown, should you feel inspired: you can buy a sprout dish or jar and seeds and easily do this yourself
- Lemon: we used Sorrento, and bought ours at Lindenhoff
- Sesame oil: we used BioToday Sesamolie geroosterd
- Soy sauce: we used Kishibori
- Ginger powder: we used the one from Pit&Pit
- Salt: we used Jozo met Jodium
- White pepper: we used seeds and our own mill from WMF to grind them
- Sushi mold: we used the Rice Cube mold, we bought ours while in the UK but you could try ordering here
- Serving plate: Modern Grace by Villeroy & Boch, Sushi plate, we bought ours at the Bijenkorf