If you love sushi, you’re sure to adore this recipe. These rice cubes topped with bluefin tuna and seasoned with Arbequina olive tapenade make the perfect appetizer to impress everyone. We were torn between using tuna or salmon, but ultimately chose tuna—though I can assure you they are delicious with salmon, too. The Arbequina olive tapenade pairs perfectly with the raw fish, adding just the right touch of acidity.
Bluefin tuna sushi recipe with Arbequina olive tapenade
Ingredients
- 100 g special sushi rice
- 2 c/g rice vinegar
- 1 lomo raw tuna (previously frozen)
- 1 Avocado
- Black sesame
- Tobiko or fish roe
- Chive
SALSA UTILIZADA
Instructions
- First, cook the rice according to the manufacturer's instructions; once drained, add the rice vinegar and mix well. Set it aside to cool.
- Line an ice cube tray with plastic wrap, ensuring the compartments are well covered. Place a little rice at the bottom of each compartment and press down firmly. Add a small piece of avocado and cover with more rice, pressing down well to ensure the mixture takes on the square shape of the compartment. Chill in the refrigerator for about 30 minutes to let it firm up.
- In the meantime, finely chop the tuna and set it aside.
- To assemble the dish: gently remove the sushi cubes from the ice cube tray and coat them with a little sesame and Tobiko, without covering them completely.
- Arrange the cubes on the serving plate, then top with a small mound of tuna and the Arbequina olive tapenade. Garnish with very finely chopped chives and… enjoy!