I have been a total fan of sushi, sashimi, maki, temaki etc. for a long time. Even if of course the expertise is reserved to real professionals, we can still…]]>
Temaki
I have been a total fan of sushi, sashimi, maki, temaki etc. for a long time. Even if of course the expertise is reserved to real professionals, we can still enjoy at home with temaki ready in less than an hour for a meal that will make the taste buds travel! You can of course adapt it to your desires and put the fish and garnish you prefer!
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Spring Maki with Rice Leaf
This recipe is ideal for those who do not want raw fish or nori seaweed leaves. We see them everywhere nowadays and they are a real fresh delight! When the good weather finally comes, it is a pleasure to enjoy. It's all much simpler than it seems!
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Crunchy sushi of sticky rice, salmon, spicy tuna and crab
I'm moving a little away from traditions right now, although I'll come back to them. But once in a while, when it's good, I don't see the problem! I had seen this recipe in a fusion restaurant in the United States a few years ago, so I wanted to make it again here with my own sauce. This recipe is not set in stone at all, you can choose to do only the tuna part, or the crab part and replace the fried sticky rice pancake with a more classic plain or vinegar rice. In any case, I can promise you that it's fresh, crispy, soft, slightly spicy, but above all irresistible!
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Green beans with sesame sauce
In a small Japanese restaurant that I really like, the Sake Lover (83 rue de Turbigo in Paris) that I adore, the food is traditional and you will only find excellent dishes there. I was inspired by their beans which I never fail to devour when they are on the menu. Everything is ready in 20 minutes. The sauce is made of sesame of course, tahini (sesame paste) and toasted sesame oil. But also a little soy sauce and mirin, a very mild sake for cooking that you can easily find in Japanese, exotic or Asian grocery stores, but also on the internet.
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Avocado, salmon and Samurai sauce inverted Makis
I had tasted these inverted makis in a "fusion" restaurant in Santiago, Chile with two friends. Although not very traditional, they were really delicious. I had proposed on the blog, Japanese makis with chilli salmon and Korean gimbaps with chicken. Two similar techniques, but with vinegar rice for the first and sesame oil rice for the second. As we are clearly on the "fusion food" here, I wanted to test a rice that was both vinegared (in lesser proportions) and with sesame oil. The result is perfect for me. Here with crispy shrimp and cooked and smoked salmon, the makis are rich but decadent and appetizing.
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Chilli salmon avocado maki
I'm an unconditional fan of maki. I had proposed it in my book "Je n'en ferai qu'une bouchée" published by Flammarion in 2016. I'm giving you a very good recipe for the blog today. The vinegared rice is a delight and I'll have more recipes with it very soon! These makis are not very traditional, but that doesn't stop me from finding them quite to my liking. And above all, to be able to make them easily at home rather than paying a high price for makis that are often very heavy in rice!
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Breaded shrimp Pankoco tartar sauce
Ah the breaded shrimps ! I love them especially with the wonderful tartar sauce. It's a bit Machiavellian, by the way, because you eat one, then two, and you can't stop at all! So why pankoco? Because I made a mixture of panko, the famous Japanese breadcrumbs and shredded dried coconut. You'll see that I use fermented milk (again!) to wrap the shrimp before tossing them in the breadcrumbs and that's the real trick to this recipe. The wrap-around design gives a crispy doughnut layer. To be tested at home as soon as possible! You can also make this recipe with fish...
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Gyozas
Japanese grilled riavolis, or "gyozas" are very strongly inspired by Chinese dumplings from Shanghai. Definitely the Chinese have invented everything! They are however richer in garlic and have no spice. The dough is much finer. They are grilled on one side and steamed on the other.
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