Recipes Maki Salmon Avocado and Salmon St Morêt
For 4 people:
Preparation time: 1h30
500 g special rice sushi (round rice)
500 ml of water
2 slices of smoked salmon or raw salmon
A plate of saint morêt 250g
500 ml of rice vinegar
2 tablespoons sugar
½ teaspoon of salt
Black sesame seeds
To wash the rice
Wash the rice in a container in cold water before putting it in the pressure cooker. Rub the grains between them, stir with your hands. The water becomes blurred and dirty. Quickly remove the dirty water (so that the rice does not get wet from it) and repeat the operation 3-4 times until the water is clean and almost transparent.
Drain in a colander and let stand about twenty minutes.
For cooking rice with a pressure cooker:
Then put the rice drained in the pressure cooker, add as much water as there is rice and put to heat! Especially do not remove the lid during the entire cooking time.
For cooking rice with a saucepan:
Use a large saucepan with a transparent lid preferably. Never lift the lid!
Put the drained rice in the pan, add as much water as there is rice. Cover. Bring to a boil (medium to high heat). Let it boil for 2 minutes. Lower the heat and let simmer for 10 minutes. Turn off the heat and let stand another 10 minutes. And above all, never remove the lid during the different stages of cooking.
The vinegar :
As soon as the rice is ready, put it in a large salad bowl and warm it by gently turning the grains of rice. Mix the rice vinegar with the sugar and add it to the rice.
Make the Maki!
Put a sheet of Nori on an accessory flexible enough to make rolls of Maki. Dip your hands in a mixture of hot water and a little rice vinegar (to prevent the rice sticking to your fingers) and spread the rice over the whole Nori leaf.
Add the salmon garnish, Saint Moret avocado (put a little lemon on the avocado to prevent it from turning black) and the sesame seeds. Roll, and cut with a sharp knife and moistened with water and vinegar.
It’s ready ! Enjoy with sweet or savory soy sauce and Wasabi.