PREP TIME: 20 MINUTES

COOKING TIME: 30 MINUTES

TOTAL COOKING TIME: 50 MINUTES

SERVES: 4 PEOPLE

Ingredients:

150g rice (special sushi or special dessert)
15 cl of water
1 avocado
6 fresh squares (or fresh cheese)
4 sheets of nori seaweed
Trout, salmon, tuna, tofu … (according to your tastes)
Sesame
Salt pepper

Direction:

  1. In a bowl, add the rice. Fill the bowl with water to rinse the rice. Drain. Repeat the operation until the rice is well rinsed (the water should be as white as possible).
  2. In a saucepan, heat the water over medium heat. Add the rice and let it cook.
    Drain and let cool in the refrigerator for 2 hours.
  3. Prepare your makisu. Cut your seaweed sheets so that they have the same rectangular shape as the makisu.
  4. Place a leaf on the makisu (the smooth side must be against the makisu).
  5. Place the rice and tamp it well so that the grains are well stuck together. The rice should take between half and ⅔ of the seaweed sheet.
  6. Add the garnish: the cream cheese then the avocado previously cut into thin slices. Drop the raw fish. Add salt and pepper. Add the sesame seeds.
  7. Using your thumbs, immobilize the bottom of the seaweed sheet (or the side where the seaweed sheet is covered with rice and garnish). Hold the trim in place with your fingers (for the position of the hands, imagine you are holding a bicycle handlebar). Roll up, squeezing the filling tightly inside the almost rolled-up seaweed sheet.
  8. Continue rolling gently. Be sure to squeeze the rice and filling tightly into the seaweed sheet.
  9. Once at the end of the sheet. Dampen your fingers and tap against the tip of the seaweed sheet. Roll up again, maintaining pressure so that the moistened part can stick to the other end of the seaweed sheet.
  10. Remove the makisu. With a sharp knife, cut the makis. Start by cutting the roll in half then work back to the edges.