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Be sure to try this delicious way of eating this dish in a different way: rich sushi kettledrum with the unique taste of Marina Azul® tuna with a dressing of sriracha sauce, mango, red onion, cucumber and avocado. Spectacular!
For the filling, in a bowl mix the mayonnaise with the sriracha sauce. Add the Marina Azul® Tuna Low in sodium and chile serrano, mix until integrated. Reservation.
In a bowl, with a fork crush the avocado to make a puree and mix with the lemon juice, the sesame oil, the ginger and season with salt and pepper. Reservation.
In greased metal rings, pour some of the sushi rice and compact with the help of a spoon, add the tuna and compact mixture. Finish with the avocado mixture and refrigerate for around 30 minutes.
Meanwhile, mix mango with cucumber, purple onion, onion stems, rice vinegar and sesame oil. Season if necessary.
Carefully unmold and finish each kettledrum with a little of the mango salad. Decorate with black sesame and serve with ponzu.
PRESENTATION
Serve on a plate accompanied by ponzu.
TIPS
Cool the kettledrum very well before unmolding to prevent it from falling apart. You can lightly grease the ring to facilitate unmolding.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(2)
Et Gonzalez
08/05/2019 12:53:44
Good
Sasha SP
07/12/2018 19:57:13
De ver se me abrió el apetito!!! Ya lo quiero hacer!!
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