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.
IngredientsRecipe for 4 persons
Preparation time: 30 min
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.
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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