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If you are a sushi lover we present an original way of eating it in this timbalito. It has a rich avocado puree and squares of fresh tuna, with a touch of mango and sriracha sauce for that spicy touch. You'll love it!
For the rice, in a pot over medium heat cook the rice with the water covered for 2 minutes. After the time, lower the heat and cook about 13 minutes more without uncovering. Remove from heat and let stand 10 minutes. Cool at room temperature.
In a pot, heat the vinegar without boiling, and add the sugar and salt. Cook until sugar dissolves completely, cools.
Mix the rice with the vinegar with the help of a wooden stick, taking care not to move it too much and trying not to break it. Reservation.
In a bowl, mix the sriracha sauce, the sesame oil and the mayonnaise. Reserve 4 tbsp to decorate and the rest combine it with the tuna and chopped scallion. Reservation.
For the avocado puree, in a bowl, mash the avocado with a fork and mix it with the soy sauce, the orange juice, the lemon juice and the ginger. Reservation.
Weapon the timbalito placing a little of the rice in a ring. Press with a fork and then add avocado puree and sprinkle.
Add tuna, mango, purple onion and cream cheese. Remove the ring and decorate with a spoonful of the hot sauce you reserved and black sesame seeds. Repeat until you get four timablitos.
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