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Maguro Korokoro Chirashi Sushi

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Main

    • 🍚 400g cooked white rice
    • 🐟 100g tuna, diced
    • 🥚 2 eggs
    • 🥑 1 avocado, diced
    • 🍋 1 tsp lemon juice
    • 1 tsp salad oil

  • Egg Mixture Seasoning

    • 2 pinches Japanese dashi powder
    • 🧂 A pinch of salt
    • 💧 2 tbsp water

  • Sushi Vinegar

    • 2 tbsp vinegar
    • 🍬 2 tbsp sugar
    • 🧂 1/2 tsp salt

  • Garnish

    • Chopped nori, as needed

  • Wasabi Soy Sauce

    • Wasabi, as needed
    • 🥢 Soy sauce, as needed

ÉTAPES

1

Dice the tuna into 1cm cubes. Remove the skin and pit from the avocado, cut into bite-sized pieces, and coat with lemon juice.

2

Crack the eggs into a bowl and whisk. Add the egg mixture seasoning and mix well.

3

Heat salad oil in a tamagoyaki pan over medium heat. Pour in the egg mixture and cook until semi-set. Fold and cook further, then cut into 1cm cubes.

4

Mix the sushi vinegar ingredients in a bowl.

5

Combine the cooked rice with the sushi vinegar in a separate bowl and let cool to room temperature.

6

Assemble the dish by layering sushi rice, tuna, avocado, and egg cubes on a plate. Garnish with chopped nori and serve with wasabi soy sauce.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh tuna for the best flavor.Prepare the sushi rice in advance to save time.Serve immediately to enjoy the freshness of the ingredients.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.