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Hosomaki of scallop with yuzu, cucumber, orange supreme and green onion

Vegetables and Fruits, White fish, Fish, Seafood & Shellfish

A scallop ceviche with yuzu.

Ingredients

Recipe for 4 persons

Scallops

4 Unit(s)

Scallops

30 Ml

Yuzu juice

Hosomaki

1 Small

Cucumber

1 Unit(s)

Orange

2 Unit(s)

Green onion

2 Leaf(ves)

Nori seaweed

1 Small

Sushi rice

Preparation time: 30 min

Preparation

Cut the cucumber into fine matchsticks. Make orange supremes. Cut the scallops into thin slices and marinate in the yuzu. Finely slice the green onions.
Finishing

Spread the rice on the surface of the nori sheet.

Garnish with the scallops, cucumber and orange supremes. Roll the maki and cut into 6 even pieces. Garnish with the sliced scallions.