Sushi rolls with tuna, vegetables and Balsamic Vinegar of Modena PGI: Oriental cuisine meets Modenese tradition

11 May 2022
|In Recipes with Balsamic Vinegar of Modena
|By Redazione Acetaia Marchi

The Balsamic Vinegar of Modena PGI is undoubtedly the most widespread name in the commercial sector, as well as being the most widely exported in the world, for this food product. Outside the boundaries of Modena’s culinary tradition, the so-called black gold of the tables is certainly one of the most popular ingredients among chefs.

Among the most original pairings is that of Balsamic Vinegar of Modena PGI paired with Sushi rolls with tuna and vegetables, responding to the success that Japanese cuisine has had in recent years in our country. If you want to bring to the table some first courses with balsamic vinegar of Modena IGP, but you also have a weakness for sushi, here is the complete recipe for sushi rolls with balsamic vinegar.

Ingredients for 4 persons

  • 200 g sushi rice
  • 4 sheets of nori seaweed
  • 200 g raw tuna for sushi
  • 1 avocado
  • 1 carrot
  • 1 celery stalk
  • a small amount of valerian
  • Balsamic Vinegar of Modena PGI
  • 1 teaspoon sugar
  • salt

Preparation: rice

The first step is to peel the carrot, then cut it into very thin slices and sticks. Then cut the celery in the same way. Then the vegetables have to be blanched in boiling salted water for about 30 minutes. After these first steps, continue by cooking the rice with 400 ml water and a little salt for about 15 minutes.

Now it is time to heat the Balsamic Vinegar of Modena with the salt and sugar. Once the mixture is ready, pour it over the hot rice towards the end of cooking, stirring very quickly. At this point, tip the rice into a bowl and cover it with the classic bamboo mat. The latter is used in this type of recipe, as it has the important function of letting steam escape. Stir it occasionally while it cools.

sushi-rolls-with-balsamic-vinegar

Preparation: the filling

Meanwhile, prepare the other ingredients, starting with the tuna to be cut into rather thick strips. Continue by peeling the avocado and cutting it too into slices twice as thick as the tuna. Then put everything together. Place the sheets of nori seaweed on the bamboo mat used for sushi. Before proceeding, it is important to moisten your hands so that a light layer of rice can be spread much more easily.

Remember to leave 2 cm free on each longer side. Slightly crush the rice layer to make it more compact. Place a strip of carrots on the rice 2 cm from the edge, then a strip of celery and a strip of avocado. Add the tuna and a few valerian florets. Starting from one side and facilitating the process with the mat, start rolling, pressing the free edge of the nori onto the rice.

Roll up and, if necessary, moisten the sealing side of the nori to make it stick. Compose the other sushi in the same way. Wet the blade of the knife and cut the sushi into thick rounds. Arrange on a plate with the cut side up and serve accompanied by the Balsamic Vinegar of Modena IGP.