Mackerel, bergamot lemon and dill makis
20
people
30 min
preparation time
30 min
cooking time
All ingredients
1 tin of 118 g la belle-Iloise Mackerel fillets with bergamot lemon and dill
150 g sushi rice
150 g cold water
2 tablespoons rice vinegar (20 g)
2 pinches salt
2 pinches sugar
½ avocado
Dried nori sheets
An oil-free fresh, fragrant recipe for a light, healthy meal
€14.70
€14.70
Let's get started
Total time
60 min
Preparation
30 min
Cooking
30 min
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Step 1Soak the rice for an hour in cold water then rinse thoroughly..
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Step 2Put the rice in a saucepan with cold water, cover and bring to a simmer.
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Step 3Without stirring and without removing the lid, lower to gentle heat for 5 min and then to very gentle heat for another 5 min.
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Step 4Leave to rest for 10 min covered. Combine the vinegar with the salt and sugar. Tip the rice into a bowl, pour on the vinegar mixture and combine. Leave to cool.
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Step 5To prevent the rice sticking to your fingers, regularly dip them and the utensils you are using into a bowl of warm water.
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Step 6Place a nori sheet on a sushi rolling mat.
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Step 7Drain the mackerel fillets, keeping the sauce, and cut the avocado into sticks.
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Step 8Place a layer of rice on the nori sheet, and then pieces of fish and avocado in a lengthwise strip about 4cm from the edge.
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Step 9Roll up with the mat, pressing gently to make a uniform cylinder.
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Step 10Chill for 15 minutes.
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Step 11Cut into 2 cm thick discs with a thin wet knife.
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Step 12Filter the mackerel sauce and place it in a small bowl.
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Step 13Serve the makis accompanied by the sauce.
Tips
For simpler cooking, use a rice cooker.
Mould the rice when it is warm so that it sticks well. For easier rolling and shaping, place a sheet of clingfilm between the mat and the nori sheet. You can also use a rectangular mould.
Accompany your makis with sweet or savoury soy sauce to taste, and some wasabi.
Other ideas
to capsize your taste buds
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