Maki with Tuna, Avocado and Shiitake

For maki with tuna, avocado and shiitake, first prepare the sushi rice. Rinse the rice thoroughly in cold water and let it drain in a sieve for about 30 minutes.

Place rice in a saucepan with tap water and a tiny bit of salt, bring to a boil over high heat, and cook on the stove for one minute, bubbling. Close the saucepan and steam the rice at the lowest temperature for 15 minutes.

Mix the rice vinegar with a wooden spatula. To do this, hold the spatula diagonally and lengthwise so that the rice is not really stirred, but cut as if with a kitchen knife. This will keep it more grainy than normal stirring. Let cool.

In the meantime, prepare the bamboo mat. Place a sheet of nori on it. Then spread the rice thinly on it. Spread a little wasabi on top. Place tuna, avocado and shiitake on one row. Roll up with the help of the bamboo mat.

To serve, slice with a sharp kitchen knife to give the maki with tuna, avocado and shiitake their characteristic shape and size.

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