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Trout, ikura and condiments hosomaki |
Fish, Seafood & Shellfish
An original tasting sushi!
Trout can be replaced by char or salmon.
Ingredients
Recipe for 4 servingsSushi
Ponzu sauce
Mayonnaise
Topping
Preparation time: 30 min
-
Preparation
Cut the nori sheets in 2 to obtain 4 rectangles.
Finely dice the preserved lemon.
Finely chop the shallot.
Cut the trout into small cubes.
-
Mayonnaise
Mix the yolk with the mustard. Slowly whisk in the oil. At the end, add the rest of the ingredients, seasoning as required with salt and freshly ground pepper.
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Hosomaki
Mix the tartare with the sake mayonnaise, salmon roe and chopped shallot.
Spread the rice on the horizontal nori sheet, leaving half an inch free at the top.
Place the trout tartar on a line.
Roll up the maki and cut into 6 equal pieces.
Place the sushi pieces on your plates and sprinkle a little sesame seeds on top.
Trout can be replaced by char or salmon.
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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 |
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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