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reverse maki: salmon tartare, avocado, boston lettuce, honey and pistachios |

Gluten free, Vegetables and Fruits, Risotto, Pasta and Rice, Salmon and tuna

Roll (Maki), rolled with the rice on the outside

Note

The right dosage of the quantities to put in the Maki will be largely the success of a beautiful uniform roll.

Ingredients

Recipe for 4 maki

Rice

200 Gr

Sushi rice

300 Ml

Water

30 Ml

Rice vinegar

15 Gr

Sugar

2 Gr

Salt

Spicy mayo

1 Unit(s)

Egg yolk

1 Tbsp

Dijon mustard

125 Ml

Canola oil

0.50 Unit(s)

Lime juice

1 Tsp

Mirin

1 Tsp

Soy sauce

0.50 Tsp

Chili paste (sriracha)

Maki roll

120 Gr

Salmon filet

2 Leaf(ves)

Nori seaweed

1 Unit(s)

Avocado

4 Leaf(ves)

Boston lettuce

1 Tbsp

Tobiko eggs

2 Tbsp

White and black sesame seeds

Toppings

1 Tbsp

Pistachios

4 Dash(es)

Honey

Preparation time: 45 min

Preparation

Cut the avocado in half, remove the core, cleanly scoop out the pulpit with a tablespoon. Slice into strips 0.5 cm thick.

Wash the Boston leaves.

In a hot skillet, brown the sesame seeds to roast them.
Rice

Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

Cooking methods:

1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

Using a whisk, mix together the rice vinegar, sugar, and salt.

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

Let the rice rest for 15 minutes before using it.
Mayo

Put the egg yolk and strong mustard in a bowl. Mix and let stand for 3 minutes.

Drizzle the canola oil over the edge of the bowl, whisking vigorously until very thick. Then add lime juice, mirin, soy sauce, sesame oil and sriracha to taste, according to your tolerance
Maki roll

Salmon tartare, avocado and Boston lettuce. Cut the salmon into cubes and dress it with the spicy mayonnaise, toasted sesame, green onion and flying fish roe, keep it cold.

Cut the seaweed sheets in 2.

Place the nori sheet lengthwise.

On a seaweed sheet placed vertically, spread the rice, leaving a 1-inch strip without rice. Turn the sheet upside down, the side without rice towards you. Top with the Boston lettuce leaves, avocados and salmon tartare. Roll up, tighten and cut the maki into 4, then decorate with the pistachios and a drizzle of honey.
Topping
Finish the maki with a drizzle of honey and the crushed pistachios.
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