John Myers
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Salmon Tartare with Avocado Cream and Tuna Sushi
The perfect salmon tartare with avocado cream and tuna sushi recipe with a picture and simple step-by-step instructions.
For the salmon tartare:
- 1 Bd Spring onions
- 1 tbsp Chopped herbs
- 600 g Salmon fillet
- 1 tbsp Oil
- 1 Pr Salt and pepper
- 1 Pc. Freshly squeezed lemon juice
- 1 tsp Horseradish
- 1 tbsp Cream cheese
For the avocado cream:
- 3 Pc. Avocado
- 2 tbsp Lime juice
- 3 tbsp Olive oil
- 1 Pr Salt and pepper
- Pumpernickel
For the tuna sushi:
- 300 g Sushi rice
- 450 ml Water
- 13 Bl. Seaweed
- 4 tbsp Rice vinegar
- 0,5 tsp Salt
- 1 tsp Sugar
- 200 g Tuna fresh fish cut
- 15 g Sesame
- 0,5 Pc. Cucumber
- 1 Pc. Carrot
- Salt
- Soy sauce
- Wasabi
salmon tartare
- Cut the salmon into small cubes and wash, clean and finely chop the onions. Mix both well and mix with salt, pepper and oil. Now stir in the herbs, season with lemon juice, horseradish and cream cheese and let cool well in the refrigerator.
Avocado cream
- Halve the avocados, core them and scoop out the pulp. In a bowl with the lime juice, salt, pepper and oil, cut into small pieces. Serving: cut out the pumpernickel with the serving ring, then pour in the avocado cream first and then the salmon tartare.
Tuna sushi
- Wash the rice thoroughly in a sieve under running water until the water runs clear. Then bring the rice and water to the boil in a saucepan over high heat and then cover and let soak for about 10 minutes over low heat. Do not remove the lid during this time! Then remove the pot from the hob and let the rice soak for 3 to 5 minutes
- Heat the rice vinegar and mix with salt and sugar. Put the rice in a bowl. Pull a chopstick back and forth through the rice and slowly pour in the seasoning mixture. At the same time, fan the rice with air so that it cools down quickly to room temperature and gets a nice shine.
- For the sushis, toast the sesame seeds in a pan without fat until light brown. Peel the cucumbers, cut in half lengthways, remove the seeds with a spoon and cut the pulp into strips. Sprinkle the cucumber strips with salt and let them steep for 15 minutes. Then rinse with cold water and pat dry. Also cut the carrot into narrow strips.
- Place a seaweed sheet on a bamboo mat and brush with sushi rice, leaving about 1 cm space at the top and bottom. Cover the rice with a layer of cling film and turn the nori sheet over so that the rice lies directly on the bamboo mat. First place the carrot, tuna and cucumber strips next to each other on the lower third of the nori sheet. Now fold in with the bamboo mat and roll up tightly, removing the cling film. Remove the bamboo mat and firmly press the ends of the sushi roll.
- Roll the sushi roll in the toasted sesame seeds and cut into 6-8 pieces with a sharp knife. Form another 3 rolls from the remaining ingredients. Serve with soy sauce and wasabi.
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