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Reverse maki with tuna, cucumber, lettuce, umeboshi and chives |
Salmon and tuna, Fish, Seafood & Shellfish, Gluten free
A refreshing sushi that will surprise you by its simplicity.
The quality of the fish is very important when preparing sushi. It is best to go to a fishmonger.
Ingredients
Recipe for 4 portionsSushi
Preparation time: 30 min
-
Preparation
Cut the tuna and cucumber into strips.
Chop the chives and finely chop the lettuce.
Chop the plums with a knife to obtain a purée.
Cut the nori leaves in half.
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Sushi
Place the nori sheet in front of you with the lines horizontal.
Spread the rice on the sheet, leaving a finger's worth of space without rice up.
Turn the sheet sideways so that the rice is facing your work surface and the part without rice is facing you.
Place the filling and roll up before cutting into 4 pieces.
The quality of the fish is very important when preparing sushi. It is best to go to a fishmonger.
Class with similar recipe
AUTHENTICITY OF HOMEMADE
Sushi and Maki class + 1 glass of white wine or saké included
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- Soy sauce for sushi |
- Maki with scallop tartar, sake cream, ginger |
- Maki with sea bream, sesame praline and bonito |
- Salmon and miso nigiri sushi |
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- Reverse Maki with tuna, cucumber, lettuce, umeboshi and chives |
AUTHENTICITY OF HOMEMADE
Sushi and Maki class + 1 glass of white wine or saké included
- Sushi rice |
- Soy sauce for sushi |
- Maki with scallop tartar, sake cream, ginger |
- Maki with sea bream, sesame praline and bonito |
- Salmon and miso nigiri sushi |
- Gunkan with smoked eel, sour cream and masago |
- Reverse Maki with tuna, cucumber, lettuce, umeboshi and chives |
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