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Scallop, kombu, yuzu and matcha hosomaki |
Fish, Seafood & Shellfish
A true journey to Japan through flavours!
Kombu seaweed is used in traditional Japanese cuisine, and is excellent on rice, tofu, vegetable dishes, soups and noodles.
Ingredients
Recipe for 4 servingsSushi
Topping
Preparation time: 30 min
-
Set up
Cut the nori sheets in 2 to obtain 4 rectangles.
Remove the adductor muscle from the scallops (if present) and brine with the soy sauce for 1 minute, then remove from the soy sauce without blotting. Using a brush, moisten the kombu seaweed with the yuzu juice. Arrange the scallops between the two sheets of seaweed and marinate in an airtight dish overnight in the refrigerator.
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Hosomaki
Spread the rice on the horizontal nori sheet, leaving half an inch free at the top.
Slice the scallops and arrange them on your rice when assembling with matcha tea powder. Roll up and cut into 6 pieces.
Kombu seaweed is used in traditional Japanese cuisine, and is excellent on rice, tofu, vegetable dishes, soups and noodles.
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Sushi and Maki class + 1 glass of white wine or saké included
- Sushi rice |
- Soy sauce for sushi |
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- Asian cod donburi, miso and enoki |
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AUTHENTICITY OF HOMEMADE
Sushi and Maki class + 1 glass of white wine or saké included
- Sushi rice |
- Soy sauce for sushi |
- Scallop, kombu, yuzu and matcha hosomaki |
- Asian cod donburi, miso and enoki |
- Tuna, cucumber, pea shoots and shiso temaki |
- Umami shrimp nigiri sushi |
- Trout, ikura and condiments Hosomaki |
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