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Hosomaki of scallop with yuzu, cucumber, orange supreme and green onion

Mains, Fish, Seafood & Shellfish, White fish, Vegetables and Fruits

A scallop ceviche with yuzu.

Ingredients

Recipe for 4 persons

Scallops

4 Unit(s)
Scallops
50 Ml
Yuzu juice

Hosomaki

1 Small
Cucumber
1 Unit(s)
Orange
2 Unit(s)
Green onion
2 Leaf(ves)
Nori seaweed
1 Small
Sushi rice

Preparation time: 30 min

  • Preparation

    Cut the cucumber into fine matchsticks.  Make orange supremes.  Cut the scallops into thin slices and marinate in the yuzu.  Finely slice the green onions.

  • Finishing

    Spread the rice on the surface of the nori sheet.

    Garnish with the scallops, cucumber and orange supremes.  Roll the maki and cut into 6 even pieces.  Garnish with the sliced scallions.

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Wednesday, March 18th18:00 to 21:00
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90$ / pers.
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90$ / pers.
12 places disponibles

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