Special Tuna Sushi Roll with homemade mayonnaise – Gluten-free version

👨‍🍳 Method

For the Cooked rice

1. 1
   Rinse the rice in cold water until the water runs clear, and drain.

   Colander
2. 2
   In a pot, bring the water to a boil, add the rice and stir once.

   StovePot
3. 3
   Turn down to low, cover and simmer 15 minutes' without opening the lid'.

   StoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Turn off the heat and leave covered for 10 minutes.

   Lid

To assemble

1. 5
   Lay a nori sheet on the sushi mat and spread the rice on the bottom third of the sheet.

   Sushi mat
2. 6
   Lay the avocado in a line along the rice.
3. 7
   Using the mat, roll into an even, closed cylinder, and seal the edge of the sheet with a wet finger. Repeat with the remaining sheets.

   Sushi mat

   💡Roll into a closed cylinder, but don't pack the filling too tightly.
4. 8
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
5. 9
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
6. 10
   Add the lemon juice and stir. Taste and adjust the seasoning.
7. 11
   Lay the tuna, thinly sliced, on top, drizzle with the mayonnaise and gluten-free soy sauce and sprinkle with the sesame seeds.

   KnifeCutting board
8. 12
   Slice the rolls with a sharp knife.

   KnifeCutting board