📝 About This Recipe
The Acevichado Maki is the crown jewel of Nikkei cuisine, a vibrant marriage between Japanese precision and Peruvian soul. This iconic roll features crunchy shrimp tempura and creamy avocado, topped with fresh tuna and drenched in a tangy, spicy 'Leche de Tigre' infused mayonnaise. It is a masterclass in balance, offering a symphony of textures and the unmistakable citrus kick that defines Lima's world-class food scene.
🥗 Ingredients
Sushi Rice (Shari)
- 2 cups Sushi Rice (Short-grain Japanese rice)
- 1/4 cup Rice Vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
The Acevichado Sauce
- 1/2 cup Japanese Mayonnaise (Kewpie brand preferred)
- 3 tablespoons Lime Juice (Freshly squeezed)
- 2 tablespoons Dashi or Fish Stock (Concentrated)
- 1 tablespoon Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 teaspoon Soy Sauce (Light)
- 1/2 teaspoon Garlic (Grated into a fine paste)
Roll Fillings and Toppings
- 2 sheets Nori Seaweed (Cut in half)
- 12 pieces Shrimp (Peeled, deveined, and prepared as Tempura)
- 1 piece Avocado (Ripe, sliced into long strips)
- 200 grams Fresh Tuna (Maguro) (Sashimi grade, thinly sliced)
- 1 teaspoon Togarashi (Japanese 7-spice powder)
- 2 stalks Green Onions (Finely chopped for garnish)
- 1 tablespoon Cilantro (Finely minced)
👨🍳 Instructions
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1
Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water in a rice cooker or heavy-bottomed pot.
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2
While the rice is hot, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice gently using a wooden paddle (shamoji), taking care not to smash the grains. Let it cool to room temperature.
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3
Prepare the Acevichado sauce by whisking together the Japanese mayonnaise, lime juice, dashi, aji amarillo paste, soy sauce, and garlic paste until smooth. The consistency should be pourable but thick enough to coat a spoon.
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4
Prepare your shrimp tempura. Ensure they are straight and crispy. Slice your avocado into even strips and your sashimi-grade tuna into thin rectangular slices (carpaccio style).
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5
Cover a bamboo sushi mat (makisu) with plastic wrap to prevent sticking. Place half a sheet of nori on the mat, rough side up.
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6
Wet your hands with water and spread about 1/2 cup of rice evenly over the nori, leaving no gap. Flip the nori over so the rice is facing down (uramaki style).
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7
Place 3 pieces of shrimp tempura and 2-3 strips of avocado across the center of the nori.
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8
Roll the mat firmly, applying even pressure to create a tight cylinder. Remove the mat.
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9
Lay the thin slices of tuna across the top of the roll, overlapping them slightly to cover the rice completely.
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10
Place the plastic-covered mat back over the roll and squeeze gently to 'marry' the tuna to the rice.
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11
Using a very sharp, wet knife, cut the roll into 8 even pieces. Clean and re-wet the knife between each cut for a clean finish.
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12
Arrange the pieces on a serving platter. Generously drizzle the Acevichado sauce over each piece.
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13
Garnish with a sprinkle of Togarashi, chopped green onions, and minced cilantro for that final Peruvian flourish.
💡 Chef's Tips
Use high-quality Japanese mayonnaise like Kewpie; its egg-yolk base is essential for the authentic creamy texture. Always keep your knife wet when cutting the roll to prevent the rice from sticking and tearing the tuna. If you cannot find aji amarillo paste, a mix of habanero and yellow bell pepper can work, but the flavor profile will shift. Ensure the tempura shrimp are still warm and crunchy when rolling to provide a temperature contrast with the cold tuna. Don't overwork the rice when seasoning; use a 'cutting' motion with the paddle to keep the grains distinct and fluffy.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Sake or a crisp Peruvian Pisco Sour to cut through the richness of the sauce. Serve alongside a small bowl of edamame seasoned with sea salt and lime. A side of pickled ginger (gari) and a touch of wasabi are traditional, though the sauce provides plenty of heat. For a full Nikkei feast, serve with a side of Tiradito (Peruvian-style sashimi). Enjoy immediately while the shrimp is still crispy and the sauce is fresh.