Entree: Peru – Nikkei Peruvian – Nikkei Sushi Rolls (Sushi rolls that combine Japanese rolling technique with Peruvian flavors and ingredients such as aji amarillo, citrus, and cancha)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 2 cups (360 g) Japanese short-grain sushi rice
- 2 1/2 cups (600 ml) water for cooking rice
- 1/3 cup (80 ml) rice vinegar
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 4 sheets nori (seaweed)
- 8 oz (225 g) sashimi-grade tuna, thinly sliced
- 1 medium avocado, thinly sliced
- 1 small cucumber, julienned
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 g) aji amarillo paste
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) fresh lime juice
- 1/2 tsp (2 g) kosher salt for fish seasoning
- 1/2 cup (50 g) cancha (toasted Peruvian field corn) crushed
- 1 tbsp (9 g) white sesame seeds, toasted
- 1 tbsp (15 ml) neutral oil (vegetable or grapeseed)
- Pickled ginger for serving
- Wasabi paste for serving

Instructions

1. Rinse the sushi rice under cold water until water runs clear. Drain and cook with 2 1/2 cups (600 ml) water in a rice cooker or on the stovetop until tender; let rest covered 10 minutes.
2. While rice cooks, warm rice vinegar, sugar, and 1 tsp (6 g) salt in a small saucepan or microwave just until sugar dissolves. Fold seasoning into hot rice with a wooden paddle, fanning to cool; cover with a damp towel.
3. Mix the mayonnaise and aji amarillo paste in a small bowl to make a spicy yellow sauce; adjust heat to taste with more paste if desired. Stir in 1 tbsp (15 ml) soy sauce and 1 tbsp (15 ml) lime juice for brightness.
4. Lightly oil a bamboo mat and place 1 sheet nori shiny side down. With wet hands, spread a thin, even layer of sushi rice over nori leaving a 1-inch (2.5 cm) border at the top edge.
5. Along the near edge, lay a row of tuna slices (reserve some for topping), avocado slices, and a small amount of julienned cucumber. Sprinkle a pinch of crushed cancha inside for crunch.
6. Using the mat, roll firmly away from you to form a tight cylinder; seal edge with a little water. Repeat to make 4 rolls. Let rest seam-side down for 5 minutes.
7. Brush tops of rolls lightly with the spicy aji amarillo mayo and sprinkle with toasted sesame seeds and additional crushed cancha. Thinly slice each roll into 8 pieces with a very sharp wet knife.
8. Arrange on a platter, garnish with pickled ginger and wasabi, and serve with soy sauce and lime wedges for an extra Nikkei citrus note.