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Soy leaf maki, red tuna, fried onions, kiwi, lemon zest |

Vegetables and Fruits, Risotto, Pasta and Rice, Salmon and tuna

Maki which is presented to you with a sheet of soy instead of Nori seaweed.

Note

The right dosage of the quantities to put in the roll, will be largely the success of a beautiful uniform roll.

Ingredients

Recipe for 4 maki

Rice

200 Gr

Sushi rice

300 Ml

Water

30 Ml

Rice vinegar

15 Gr

Sugar

2 Gr

Salt

Fried onion

1 Unit(s)

French shallot

125 Ml

Flour

Maki roll

120 Gr

Yellowfin tuna

2 Leaf(ves)

Soya leaf

1 Unit(s)

Avocado

1 Unit(s)

Kiwi

0.50 Unit(s)

Lemon zests

Preparation time: 45 min

Preheat your deep frier at 325 °F

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.
Fried onion

Cut the French shallots into thin rings. In a bowl, mix them with a little flour, between the fingers drop the excess flour.

Plunge them into very hot oil (fryer) until they are golden brown.

Reserve them on a plate covered with paper towel.
Roll

Cut the soybeans in half.

Cut the bluefin tuna into rectangular strips of 1 cm cube, the same length as the soybean sheet. Spread the rice on the soybean sheet vertically and leave a 1-inch strip without rice. Add tuna, fried onions, kiwi and lemon zest. Roll up, tighten and cut the maki into 4.