California Rolls and Miso Tuna - James Martin Chef

Ingredients

• 1 egg yolk
• 1 tsp Dijon mustard
• 200ml vegetable oil
• 3 tsp yuzu juice
• Salt and pepper
• 400g sushi rice, cooked
• 3 tbsp rice vinegar
• 4 nori sheets
• 4 x 25g slices fresh tuna
• 1 avocado, peeled and thinly sliced
• 8 thin slices of cucumber
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 2 tbsp fresh coriander
• 2 x 200g portions tuna
• 200g white miso paste
• 50g caster sugar
• 50ml mirin
• To make the mayonnaise, whisk together the egg yolk and mustard then slowly add the oil in a steady drizzle, whisking continuously, then whisk in the yuzu and season, spoon into a piping bag.
• To serve, slice the rolls into 6 even sized pieces and plate.
• Mix the miso, sugar and mirin in a pan warm through gently until the sugar has dissolved.
• Pan fry the tuna in a splash of veg oil for 1 to 2 minutes flip over and cook for another minute, spoon over a tablespoon of the sauce slice and serve.