Kamikaze réinventé |

Preparation time: 15 min

• Preparation

  Cut the cucumber in fine juliennes, making sure not to use the center (seeds).

  Cut the avocado in 2 thick slices.

  Cut the salmon in matchsticks or juliennes.

  Cut the green onion in fine slices.

  Mix the honey and sriracha.

• Tempura mix

  Combine the tempura with the honey and sriracha mix.

• Making the maki

  Place the nori sheet in front of you so the lines are horizontal.  Spread the rice on the sheet, making sure to leave about a fingers width empty at the top of the sheet.  Place all of the ingredients horizontally in the center of the rice.  I suggest placing the avocado and tempura mix closest to you to avoid getting some under the fingernails.  Now it's time to roll!  Finally cut the maki in 10 pieces.

• Rice

  Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

  Cooking methods:

  1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

  2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

  Using a whisk, mix together the rice vinegar, sugar, and salt.

  When the rice is cooked, add the vinegar mixture and stir very gently.

  Let the rice rest for 15 minutes before using it.