Mackerel, bergamot lemon and dill makis
recipe_clock 30 min
recipe_cooking 30 min
What you need for this recipe
- 1 tin (118 g) Belle-Iloise mackerel fillets with bergamot lemon and dill
- 150 g sushi rice
- 150 g cold water
- 2 tablespoons rice vinegar (20 g)
- 2 pinches salt
- 2 pinches sugar
- ½ avocado
- Dried nori sheets
- Soak the rice for an hour in cold water then rinse thoroughly.
- Put the rice in a saucepan with cold water, cover and bring to a simmer.
- Without stirring and without removing the lid, lower to gentle heat for 5 min and then to very gentle heat for another 5 min.
- Leave to rest for 10 min covered. Combine the vinegar with the salt and sugar. Tip the rice into a bowl, pour on the vinegar mixture and combine. Leave to cool.
- To prevent the rice sticking to your fingers, regularly dip them and the utensils you are using into a bowl of warm water.
- Place a nori sheet on a sushi rolling mat.
- Drain the mackerel fillets, keeping the sauce, and cut the avocado into sticks.
- Place a layer of rice on the nori sheet, and then pieces of fish and avocado in a lengthwise strip about 4cm from the edge.
- Roll up with the mat, pressing gently to make a uniform cylinder.
- Chill for 15 minutes.
- Cut into 2 cm thick discs with a thin wet knife.
- Filter the mackerel sauce and place it in a small bowl.
- Serve the makis accompanied by the sauce.
For simpler cooking, use a rice cooker.
Mould the rice when it is warm so that it sticks well. For easier rolling and shaping, place a sheet of clingfilm between the mat and the nori sheet. You can also use a rectangular mould.
Accompany your makis with sweet or savoury soy sauce to taste, and some wasabi.