Futomaki cremette with tuna, avocado and pickled radish

  •  80 g sushi rice (boiled)
  •  ½ nori sheet
  •  15 g Hochland Cremette cheese
  •  70-80 g tuna
  •  10 g avocado
  •  15 g pickled daikon radish
  •  1 lettuce leaf
  •  Pickled ginger
  •  Soy sauce
  •  Wasabi
It is the most luxurious proposal in our set of concepts. Tuna is a very noble fish, with premium characteristics. We recommend this roll for consumers with sophisticated taste. However, the use of full flavoured and exquisite raw tuna makes the shelf life of this roll relatively shorter.

Recipe step by step

  • 1. Prepare the avocado: peel, remove the pit and cut into strips.
  • 2. Place a sheet of nori with the shiny side on the mat, rough on top, and evenly spread the rice over it.
  • 3. Then spread a thick layer of Hochland Cremette cheese.
  • 4. Place the avocado, tuna pieces and radish in the middle, one by one, cover everything with a lettuce leaf.
  • 5. Wrap the roll evenly and tightly in the mat to get the desired shape and even portions of sushi.
  • 6. Take the roll off the mat and put it on the board, then cut it with a sharp knife - in half and each other half again into 2 equal parts (until the desired amount is obtained - 6 or 8 pieces).
  • 7. Arrange the finished sushi, garnish as desired and serve with pickled ginger, soy sauce and wasabi paste.