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Salmon and Avocado Maki

Today, a culinary speciality straight from Japan!

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

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