California Rolls and Miso Tuna

Try these California Rolls packed with fresh tuna, creamy avocado, and crunchy cucumber, all wrapped in nori and drizzled with homemade yuzu mayo. Paired with perfectly seared Miso Tuna, coated in a sweet and savory miso sauce it's a fresh and flavoursome dish!

Ingredients

Mayonnaise

1 egg yolk
1 tsp Dijon mustard
200ml vegetable oil
3 tsp yuzu juice
Salt and pepper

For the California Rolls

400g sushi rice, cooked
3 tbsp rice vinegar
4 nori sheets
4 x 25g slices fresh tuna
1 avocado, peeled and thinly sliced
8 thin slices of cucumber
1 tsp black sesame seeds
1 tsp white sesame seeds
2 tbsp fresh coriander

Miso Tuna

2 x 200g portions tuna

For the Miso Sauce

200g white miso paste
50g caster sugar
50ml mirin

Method

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California Rolls

To make the mayonnaise, whisk together the egg yolk and mustard then slowly add the oil in a steady drizzle, whisking continuously, then whisk in the yuzu and season, spoon into a piping bag.
To make the rolls, place the nori onto a sushi mat, using wet fingertips cover in a thin flat layer of cooked sushi rice. At the bottom end, lay the tuna, avocado and cucumber, pipe over the yuzu mayo and roll up tightly. Repeat the process with the remaining 3 nori sheets.
To serve, slice the rolls into 6 even sized pieces and plate.

Miso Tuna

Mix the miso, sugar and mirin in a pan warm through gently until the sugar has dissolved.
Pan fry the tuna in a splash of veg oil for 1 to 2 minutes flip over and cook for another minute, spoon over a tablespoon of the sauce slice and serve.