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

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

A scallop ceviche with yuzu.

Ingredients

Recipe for 4 servings

Scallops

4 Unit(s)
Scallops
30 Ml
Yuzu juice

Hosomaki

1 Small
Cucumber
1 Unit(s)
Orange
2 Unit(s)
Green onion
2 Leaf(ves)
Nori seaweed
250 Ml
Sushi rice
400 Ml
Water
30 Ml
Season rice vinegar

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.

    Wash the rice 3 times in succession, covering it to the brim with cold water and stirring gently for 10 seconds. Then drain the rice.

    Cooking methods:

    1- To cook in a saucepan, bring the water to the boil before adding the rice. Lower the heat, cover and leave to cook for 20 minutes. Then turn off the heat and leave to rest for 5 minutes, covered.

    2- To cook in a rice cooker, pour in the water and rice, and leave to cook (approx. 40 minutes).

    Whisk together the rice vinegar, sugar and salt.

    When the rice is cooked, add the vinegar mixture and mix very gently.

    Leave the rice to rest for 15 minutes before using.

  • 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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Class with similar recipe

Tuesday, March 4th 18:00 to 21:00
Plateau Mont-Royal
95 $ / pers.
AUTHENTICITY OF HOMEMADE

AUTHENTICITY OF HOMEMADE

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More information
10 / 12

95 $ / pers.
2 places disponibles

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