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Salmon and goat's cheese maki rolls Recipe

Salmon and goat's cheese maki rolls Recipe
Method
  • 1

    Prepare the rice: wash the rice until the water runs clear and then drain thoroughly. Place in a pan, cover with water and leave to soak for 30 minutes.
    Cover and then bring to the boil, simmer for 2 to 3 minutes and the lower the heat and cook for 10 minutes. Turn off the heat and allow to rest for 10 minutes.

  • 2

    Spread the rice into a large tray.
    Mix together the rice wine vinegar, sugar and salt. Sprinkle this mixture on to the rice and stir gently. Allow the rice to cool to room temperature.

  • 3

    Remove the skin from the salmon steaks and cut into strips.
    Thinly slice the sundried tomatoes.
    Peel the cucumber, remove the centre and cut into strips.

  • 4

    Mix together the goat's cheese and the chopped chives. Season with salt, piment d'Espelette and olive oil and place in a piping bag.

  • 5

    Place the nori sheets on a sushi rolling mat and cover with a thin layer of rice. Pipe a line of the goat's cheese mixture on to the rice and then add cucumber and sundried tomato. Add a little lime zest and finish with a strip of salmon, adding more if necessary.
    Roll the nori sheet up and then cut into maki pieces with a sharp knife, moistening the knife if necessary.

  • 6

    Sprinkle with piment d'Espelette and serve with soy sauce.

Chef's tip

«Vary the filling of your maki rolls - try using fresh tuna or avocado.»

Maki rolls with a salmon, goat's cheese, cucumber and sundried tomato filling.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  20mins

Ingredients for people

  • Salmon steak(s) 150g : 2 whole
  • Sun blushed tomato(es) : 150 g
  • Cucumber(s) : 1 whole
  • Fresh goat cheese(s) : 100 g
  • Lime(s) : 2 whole
  • Japanese sushi rice : 300 g
  • Water : 330 ml
  • Rice wine vinegar : 40 ml
  • Caster sugar : 20 g
  • Fine salt : 5 pinch(es)
  • Nori leave(s) : 6 whole
  • Soy sauce : 100 ml
  • Olive oil : 50 ml
  • Piment d'Espelette : 6 pinch(es)
  • Chive(s) : 0.25 bunch
  • Wasabi : 10 g
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