Not so Spicy Tuna Charbel Makhlouf

Ingredients

• 60 g tuna

• 10 ml soy sauce

• 4 ml sesame oil

• 8 g green onions

• 2.5 g nori gold (1 sheet) • 100 g sushi rice cooked

• 2 g togarashi

• 2 g cabbage micro greens

• 1 g roasted white sesame seeds • 1 g black cumin

• 10 g chives

• 5 g fermented chili pepper paste • 5 g dill emulsion

Preparation

1. Carefully cover the nori sheet with sushi rice. 2. Mix the tuna with the soy sauce, green onions, sesame oil and togarashi.

3. Place the mixture on the nori in a straight line.

4. Roll the maki. Coat it with the chives, roasted white sesame seeds and black cumin.

5. To assemble, slice the maki and add the cabbage micro greens on top.

6. Add the fermented chili paste and the dill emulsion on both sides of the maki.