Marinated Salmon With Sambuc, Apple And Coriander Maki

Marinated Salmon With Sambuc, Apple And Coriander Maki

 

 

This week I decided to present a Maki recipe that I particularly like. Maki is a Japanese culinary specialty, made of vinegar-rice wrapped in Nori seaweed and stuffed usually wit fish or seafood. Well! Let’s go to the recipe of the week: Marinated Salmon with Sambuc, Apple and Coriander Maki.

 

 

Time: 80 minutes

Ingredients: (for 4 persons, about 48 pieces)

  • 450 grams of rice Japanese sushivert-de-vin-markis-saumon-pomme (3)
  • 4 sheets of Nori (seaweed)
  • 320 grams of salmon fillet (preferably the tail of salmon)
  • 75 ml rice vinegar
  • 640 ml of water
  • 45 grams of white sugar
  • 10 grams of salt
  • A bunch of fresh coriander
  • Half of a green apple
  • Juice of 1/2 lemon
  • 3 cl soy sauce salt
  • 25 cl of Sambuc (if you can replace it with a sweet wine)

 

Preparation:

  1. Check that no scaled are still in the salmon and remove the skin and white part between two pieces of nets
  2. Slice the salmon tartare in small dices
  3. Slice the apple into cubes
  4. In a bowl, mix the Sambuc, with the salmon and diced apple
  5. Chop the coriander and add it
  6. Keep it cool
  7. Wash the rice in cold water in a colander until the water runs clear. Let it drain for 15 minutes
  8. Put the rice in a saucepan, add water, cover and bring to a boil
  9. Maintain a high heat for 2 minutes then let leather low heat for 12 minutes
  10. Pour the rice into a large dish or bowl, cover with a cloth and let it cool
  11. Meanwhile in a bowl mix the rice vinegar, salt, sugar and soy sauce
  12. Pour the mixture over the rice and stir gently (not to crush / break the grains may find yourself with mashed rice)
  13. Prepare the Maki immediately. If you cannot do it right away, place the rice, covered with a damp towel in the refrigeratorvert-de-vin-markis-saumon-pomme (5)
  14. Take ½ of a Nori sheet (or a whole if you want maki ness of larger size) on a carpet bamboo lemurs
  15. Spread on a little thick rice on the nori while taking care to maintain a margin of 1 cm on the top of the page
  16. Arrange the salmon tartare mixture / apple / coriander (without juice) in the center, across the width
  17. Dip your finger in water and moisten the margin of 1 cm
  18. Roll the Maki with the bamboo mat, taking care to tighten. Feel free to roll the bamboo (with the Maki in) on the table with the apple of your hand.
  19. Unroll the bamboo then cut into small Maki. To cut, I suggest you use a knife WITHOUT TEETH, very sharp, slightly wet the blade and remove the side “custody” knife (or miter) on the Maki then cut by bringing the knife toward you.
  20. Serve the Maki accompanied with soy sauce. Bon appetite! Enjoy!

 

Tip:

Maki advantage is that you can stuff it in the season and your inspiration with various foods. Do not hesitate to try different fish, fruits, vegetables, meat, sauces or other idea you might have.

 

Side wine and food pairing:

 

Enjoy!

 

Jonathan Choukroun Chicheportiche

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