Mackerel, bergamot lemon and dill makis

 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
  1. Soak the rice for an hour in cold water then rinse thoroughly.
  2. Put the rice in a saucepan with cold water, cover and bring to a simmer.
  3. Without stirring and without removing the lid, lower to gentle heat for 5 min and then to very gentle heat for another 5 min.
  4. 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.
  5. To prevent the rice sticking to your fingers, regularly dip them and the utensils you are using into a bowl of warm water.
  6. Place a nori sheet on a sushi rolling mat.
  7. Drain the mackerel fillets, keeping the sauce, and cut the avocado into sticks.
  8. 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.
  9. Roll up with the mat, pressing gently to make a uniform cylinder.
  10. Chill for 15 minutes.
  11. Cut into 2 cm thick discs with a thin wet knife.
  12. Filter the mackerel sauce and place it in a small bowl.
  13. 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.

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