One of the signature dishes of Peruvian Nikkei cuisine: seasoned-rice uramaki filled with crisp shrimp and avocado, covered with fresh tuna and a creamy, citrusy, gently spicy acevichada sauce. Scallions and togarashi finish the contrast between cool fish, a crisp center, and soft sushi rice.
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Rinse the sushi rice in a strainer until the water runs almost clear and let it drain for 5 minutes. Transfer it to a pot with the water, cover, and bring to a boil; immediately reduce to low and cook for 15 minutes. Turn off the heat and rest for 10 minutes without uncovering. The rice should be cooked, moist, and cohesive without becoming mushy.
Combine the rice vinegar, white sugar, and half of the salt until dissolved. Transfer the hot rice to a wide bowl, distribute the seasoning, and fold it through with cutting motions rather than crushing the grains. Cool for 12 to 15 minutes, until sticky, glossy, and only slightly warm to the touch, never refrigerated or steaming hot.
Blend the mayonnaise, lemon juice, yellow chili paste, soy sauce, garlic, and one sixth of the salt for 30 to 40 seconds, until the sauce is smooth, creamy, distinctly citrusy, gently spicy, and free of garlic pieces. Refrigerate while preparing the rest.
Use only fresh tuna intended for raw consumption, from a reliable source and kept refrigerated at 4°C or below. With a clean knife, slice it thinly across the grain into pieces large enough to cover the rolls and return it immediately to the refrigerator. If proper cold-chain handling and raw-consumption suitability cannot be guaranteed, do not serve it raw.
Dry the shrimp thoroughly and season with the remaining salt. Coat first in flour, then beaten egg, and finally panko, pressing lightly to create an even layer. Shake off excess between each station so the crust remains thin and crisp rather than heavy.
Heat the vegetable oil to 170–175°C and fry the shrimp in batches for 2 to 3 minutes, until the panko is golden and crisp and the shrimp is opaque and firm in the center. Remove with a slotted spoon and drain on paper towels. Do not cover them, as trapped steam will soften the crust.
Cover the silicone mat with plastic wrap. Divide the rice into four portions. For each roll, spread one portion of rice over a sheet of nori, flip it so the rice faces outward, and place crispy shrimp and strips of avocado in the center. Roll with even pressure until the cylinder is compact, straight, and holds together without crushing the filling.
Cover each roll with the chilled tuna slices and gently press once more with the mat so they adhere. Cut each roll into 8 pieces with a clean, damp knife, wiping the blade between cuts. Spoon over the acevichada sauce immediately before serving and finish with finely sliced scallions and shichimi togarashi. The proper result shows compact rice, shrimp that remains crisp, creamy avocado, and a continuous layer of fresh fish over the top. And that's it! Now it is truly acevichado, not merely sushi with mayonnaise on top. 😌
