Mackerel, bergamot lemon and dill makis
Invite your taste buds on a culinary voyage!
People
recipe_people 20
Preparation Time
recipe_clock 30 min
Cooking Time
recipe_cooking 30 min
What you need for this recipe
Ingredients
All ingredients
- 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
Let's get started
Steps
- 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.
Tips:
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.
Other ideas to capsize your taste buds
Our gourmet recipes
Packed lunch
Quiche sans pâte au maquereau, citron bergamote et épinards
Meal tray
Spring rolls with mackerel with curry spices and almonds
