bloody maki with salmon and cucumber Recipe

rice maki coloured with a beetroot julienne, composed by salmon sticks and cucumber.

  • Preparation
    45mins
  • Cooking time
    30mins
  • Rest time
    0mn
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • Japanese sushi rice : 500 g
  • Water : 55 cl
  • Fine salt : 10 g
  • Rice wine vinegar : 6 cl
  • Caster sugar : 25 g
  • Nori leave(s) : 6 whole
  • Salmon fillet(s) : 200 g
  • Raw red beetroot : 1 whole
  • Fresh mint : 1 bunch
  • Cucumber(s) : 1 whole
Method
  • ETAPE 1

    Rice preparation: clean the rice until the water be clear, dry it. In a cooker, bring the rice to the boil. Boil for 3 minutes, cover it, reduce the heat. Cooking for 12 minutes.
    Turn off the heat, steam the rice for 12 minutes more.

  • ETAPE 2

    Spread the rice in a bowl. Add vinegar, salt and sugar and mix slowly. Grater the beetroot above the rice. The liquid must colour the rice and be swallowed. Bring the rice to the air and make it at the room temperature.

  • ETAPE 3

    Remove skin and bones and cut salmon sticks.
    Peel the cucumber, remove pips and cut sticks too.
    Flip through the mint.

  • ETAPE 4

    In the sushi mat, put a black seaweed leaf cut in two. Spread the rice in the whole leaf, make a thin thickness. Let a space at the bottom and at the top of the leaf (to stick it). Tamp the rice and rub it with wasabi.

  • ETAPE 5

    On the length, drop off mint leaves, a piece of salmon and cucumber.
    Then, roll the maki using the mat, cut it in 6 thanks to a knife. The blade must be humid.

  • ETAPE 6


Chef's tip

«Instead of the black seaweed leaf, you can use a leaf of a rice cake.»

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