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Maki verde lettuce and salad burnet
What could be better than homemade sushi? This recipe for maki verde totally won us over!
Ingredients - for 20 makis
- 250 sushi rice
- 40 cl water
- 5 cl rice vinegar
- 300 g raw salmon
- 1 avocado
- 1 lemon
- 4 to 5 rice leaves
- A few leaves of Véritable® lettuce
- Salted soy sauce
- A few sprigs of Véritable® salad burnet
- Cream cheese
Preparation
- Prepare the vinegared rice. First, rinse the rice through a sieve until the rinse water runs clear. Place the rice in a saucepan with the water and cook over a low heat for 10 to 15 minutes, covered. Stir occasionally to prevent the rice from sticking to the bottom. Ideally, use a rice vinegar that already contains sugar and salt. Once the rice has cooked and cooled, pour the rice vinegar over it and stir gently to soak the rice. Leave to cool completely before assembling the makis.
- While the rice is cooling, finely slice the fresh salmon and avocado. Pick a few lettuce leaves and sprigs of salad burnet straight from your garden.
- Next, assemble the rolls. Start by soaking a sheet of rice in a dish filled with water at room temperature. Once the sheet has softened, place it on a chopping board or clean tea towel.
- Start by covering the leaf with lettuce, then spread out the rice, 3-4 cm from the edge, form a nice line with the salmon, avocado and cream cheese and finish with a few sprigs of salad burnet. Using a bamboo mat, roll up as tightly as possible, moistening the rice paper if necessary to close the roll.
- Then cut the roll into 5 pieces using a damp knife, and so on.
- Serve chilled with a sweet or savoury soy sauce, to taste.
