Main dishes

Swordfish, pistachio, sun-dried tomato and avocado pear futomaki

Total time required

30 mins preparation

Difficulty

Average

Ingredients | Serves 4

To prepare the rice: Put the rice in a saucepan after washing it, pour it in cold water, bring to the boil and cook over a gentle heat. Simmer for 20 minutes. Remove the heat and let it rest for 10 minutes. In the meantime, heat the vinegar and dissolve the sugar and salt. Pour it over the rice and leave to cool.

To prepare the fish: Blast chill the raw swordfish at -20°C for at least 12 hours before using it. Drain the sun-dried tomato fillets. Peel and cut the avocado into strips, keeping them in water and lemon to prevent them from oxidising. Cut the swordfish fillet into sticks and marinate with salt, brown sugar, citrus peel and dill for about 20 minutes, wash and dry. Lay the bamboo mat on a clean work surface, place a sheet of cling film on it and then a sheet of alga nori on top. Spread the cooked rice on the alga nori in a layer about 1/2 cm thick, then spread the Armonia di Pistacchio sauce over the rice. Place the swordfish stick, the avocado pear cut into strips and the sliced sun-dried tomatoes almost in the middle of the serving dish. Roll it up like a classic futomaki, applying a lot of pressure, using the bamboo mat. Keep in the refrigerator to allow it to settle. Cut into slices about 1 cm wide, serve as desired, perhaps accompanied by classic wasabi, soy sauce or marinated ginger.