The Balsamic Vinegar of Modena IGP is undoubtedly the most widely recognized designation in the commercial sector, as well as being the most exported in the world regarding 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 appreciated ingredients by chefs.
Among the most original pairings, we find that of Balsamic Vinegar of Modena IGP paired with Sushi rolls with tuna and vegetables, which reflects the success that Japanese cuisine has had in recent years in our country. If you want to bring to the table first courses with Balsamic Vinegar of Modena IGP, but also have a weakness for sushi, here is the complete recipe for sushi rolls with balsamic vinegar.
Ingredients for 4 people
- 200 g of sushi rice
- 4 sheets of nori seaweed
- 200 g of raw tuna for sushi
- 1 avocado
- 1 carrot
- 1 stalk of celery
- a small amount of lamb’s lettuce
- Balsamic Vinegar of Modena IGP
- 1 teaspoon of sugar
- salt
Preparation: the rice
The first step is to peel the carrot, then cut it into thin slices and sticks. Next, cut the celery using the same method. Then, blanch the vegetables in boiling salted water for about 30 minutes. After completing these initial steps, continue by cooking the rice with 400 ml of water and a bit of salt for about 15 minutes.
Now it’s time to heat the Balsamic Vinegar of Modena with salt and sugar. Once the mixture is ready, pour it over the hot rice towards the end of cooking, mixing very quickly. At this point, transfer the rice to a bowl and cover it with the classic bamboo mat. This is used in this type of recipe because it has the important function of allowing steam to escape. Occasionally, you should stir while it cools.
Preparation: the filling
Meanwhile, prepare the other ingredients, starting with the tuna, which should be cut into fairly thick strips. Continue by peeling the avocado and cutting it into slices that are double the thickness of the tuna. Then assemble everything. Place the sheets of nori seaweed on the bamboo mat used for sushi. Before proceeding, it is important to moisten your hands so that you can spread a light layer of rice more easily.
Remember to leave 2 cm free on each longer side. Gently press the layer of rice to make it more compact. Place a strip of carrot on the rice 2 cm from the edge, then a strip of celery and one of avocado. Add the tuna and a few sprigs of lamb’s lettuce. Starting from one side and facilitating the process with the mat, begin to roll, pressing the free edge of the nori onto the rice.
Roll it up, and if necessary, moisten the closing side of the nori to help it stick better. Assemble the other sushi in the same way. Wet the knife blade and cut the sushi into thick slices. Arrange on a plate with the cut side facing up and serve accompanied by Balsamic Vinegar of Modena IGP.
