Arroz crocante e atum picante

Passo 1 /6

*Rinse the rice several times under running water. Put the rice, water and salt into a saucepan. Bring to the boil and simmer for 10 minutes in the covered pan. Remove the pan from the heat and let it stand for 15 minutes with the lid on.

• 500g Arroz para sushi
• 70cl Água
• 2cl caf Sal

Passo 2 /6

*In a bowl, mix together the rice vinegar, granulated sugar and the 2 tablespoons of sesame oil. Stir the rice and add the vinegar, sugar and sesame oil mixture. Mix well. Line a 4-5 cm high rectangular or square baking tin with cling film, letting it hang over the sides. Pour the rice into the pan, even out the surface and press it down to a height of about 3 cm. Cover with cling film and place in the freezer for about 1 hour or in the refrigerator overnight.

• 4cl sop Vinagre de arroz
• 4cl sop Açúcar
• 4cl sop Óleo de sésamo

Passo 3 /6

*Turn out the rice and cut into strips 2 cm wide and 5 cm long. Place the rice rectangles in the Easy Fry with the standard tray and coat them with cooking spray or lightly brush them with neutral oil.

Passo 4 /6

*Set on the NUGGETS programme at 200°C for 10 minutes. Check to see if the bites are cooked, they should be golden brown.

Passo 5 /6

*Cut the tuna into small cubes. Chop green onion or spring onion. Place the tuna in a bowl and add the sesame oil, soy sauce, lime juice, mustard mayonnaise as well as the green onion or spring onion. Mix together.

• 450g Atum fresco
• 2cl sop Óleo de sésamo
• 2cl sop Molho de soja
• 4cl sop Sumo de lima
• 4cl sop Maionese
• 1 Cebolinha

Passo 6 /6

*Put 1 tablespoon of seasoned tuna on each bite of rice. Decorate with a few pieces of green onion and small chunks of avocado.

• pedaço Abacate