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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 servings

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

250 Ml

Sushi rice

400 Ml

Water

30 Ml

Season rice vinegar

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.

Wash the rice 3 times in succession, covering it to the brim with cold water and stirring gently for 10 seconds. Then drain the rice.

Cooking methods:

1- To cook in a saucepan, bring the water to the boil before adding the rice. Lower the heat, cover and leave to cook for 20 minutes. Then turn off the heat and leave to rest for 5 minutes, covered.

2- To cook in a rice cooker, pour in the water and rice, and leave to cook (approx. 40 minutes).

Whisk together the rice vinegar, sugar and salt.

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

Leave the rice to rest for 15 minutes before using.
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.