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Salmon and Avocado Maki
Today, a culinary speciality straight from Japan!Salmon and Avocado Maki
Ingrédients
- For 4 persons :
- 250g Japanese round rice
- 3 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 6 sheets of seaweed for Maki (nori)
- 2 avocados
- 1 cucumber
- 200g fresh or smoked salmon
Présentation
- 1Wash the rice thoroughly in cold water. Drain well.
- 2Cook the rice in boiling water for 10-12 minutes and then leave it to rest for 10 minutes.
- 3Put the rice vinegar, sugar and salt in a small bowl and mix well so that the sugar dissolves completely. Pour this mixture over the rice and mix. The rice is ready.
- 4Cut the salmon, avocado and cucumbers into thin strips.
- 5Place a sheet of seaweed on a baking sheet or sushi mat on the nearest edge. The top side should be the most textured.
- 6Spread the rice on the sheet, having first moistened the area slightly.
- 7Once the rice is well spread out, place the fish and vegetables crosswise.
- 8Lightly moisten the opposite side of the sheet and roll up immediately.
- 9Roll and press firmly, pushing the edge inwards to pack the whole roll.
- 10Using a clean, sharp, slightly damp knife, cut the roll in half and place the two ends side by side. Cut into 2-3 cm pieces using a quick motion.
Enjoy your maki at its best with a Muscadet from Château du Coing Saint Fiacre. This fresh white Muscadet will go perfectly with the minerality of the makis. A food and wine pairing to try!
Recipe credit: https://www.auxdelicesdupalais.net/recette-maki-saumon-avocat-facile.html
