No-Sushi

Ingredients for 4 servings:

• 3 cans of tuna in its own juice
• 6 tbsp mayonnaise
• 3 spring onions
• 3 tsp chili flakes, Korean
• 3 cloves garlic
• 2 salmon fillets, fresh or frozen, thawed
• 400 g pointed cabbage or Chinese cabbage
• 4 chicken breast fillets (inner fillets)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake, Japanese
• 2 avocados
• 1 tsp lemon juice
• 500 g rice (sushi, sticky or rice pudding)
• 2 liters of water
• 2 tbsp rice vinegar
• salt and pepper
• n. B. Nori sheets
• Sesame oil, light, not roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Sushi not rolled

Cook the rice in about 2 liters of water. You can use sushi rice, but sticky rice or rice pudding are also fine. The rice should not be loose, but slightly sticky. Let the rice cool in a large bowl and season with rice vinegar and a little salt. If you prefer it more sour, you can use more rice vinegar to taste. Trim the green parts of the spring onions and chop finely, then set aside. Chop the white onions and set aside separately. Peel and finely chop the garlic, then set aside. Fry the salmon fillet in a little sesame oil until cooked through and let cool. Finely chop the pointed cabbage, rinse, drain well, and fry in a little sesame oil, cooking for about 4-5 minutes. Let cool. Fry the white part of the spring onions in a little sesame oil, add the chicken breast fillet, and fry until golden brown all over. In a small bowl, mix the soy sauce, mirin, and sake together and add to the pan at the very end. Let the tuna simmer for 1-2 minutes, then remove. Let cool. Drain the tuna, place it in a bowl, and shred any larger pieces. Mix with 3-4 tablespoons of mayonnaise, half each of the chopped spring onions, the garlic cloves, and the chili powder. The chili powder should be Korean chili powder, which is less spicy and has a more flavorful flavor. Season with salt and pepper. Shred the salmon fillet and place it in a bowl with the pointed cabbage. Add the remaining mayonnaise, spring onions, garlic, and chili, mix, and season with salt and pepper. Halve the avocado, peel it, twist out the pit, and cut each half into thin slices crosswise. Drizzle with lemon juice to prevent the avocado from turning brown. Arrange a portion of rice on each of four plates, along with the spicy tuna salad, the salmon salad, and the finely sliced ​​chicken breast fillet, and serve with the avocado. If you like, you can serve the rice on a nori sheet or thinly slice the nori sheets and serve them on the side. If desired, you can also sprinkle a few toasted sesame seeds on top.