Main dishes

Tuna uramaki, cream of artichoke sauce, Pecorino cheese, sesame, vinegar and spicy honey sauce

Total time required

30 mins preparation

Difficulty

Average

Ingredients | Serves 4

To prepare the rice: 1. Put the rice in a saucepan after washing it, pour it in cold water, bring to the boil and cook it over a gentle heat. Simmer for 20 minutes. Remove the heat and let it rest for 10 minutes. In the meantime, heat the vinegar and dissolve the sugar and salt. Pour it over the rice and leave to cool.

To prepare the tuna: Blast the tuna at -20°C for at least 12 hours before use, then cut it up. Lay the bamboo mat on a clean work surface, place sheets of well-wrapped cling film on top. Then roll out a layer of rice half a centimetre thick, spread the Cream of Artichoke sauce over the layer of rice and immediately afterwards grate some Pecorino cheese over it with a fine-bladed grater. Place a sheet of alga nori seaweed on top, so that the seaweed remains inside, as per the uramaki recipe. Put the tuna stick in the middle and roll it up like a classic uramaki. Using the bamboo mat, apply pressure to make everything stick together. Keep in the refrigerator to allow it to settle. In the meantime, put the balsamic vinegar, honey and chilli pepper in a container, emulsify everything with the aid of an immersion blender, creating a sauce to accompany the uramaki. Cut the uramaki roll with all the cling film into slices of about 1 centimetre and remove it once cut. Roll the outside of the uramaki in toasted sesame seeds. Serve the sushi with the previously prepared sauce.