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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Tuna salmon poke bowl with mango-passion sauce
Here is the third and final recipe in partnership with Uhaina Organic Beer. This time I propose a healthy poke bowl, with whole grain rice, marinated salmon and tuna and lots of good stuff, to go with an organic beer Uhaina IPA ice cold (silver medal Paris 2020)! It's summer on the plate! I often cook poke bowls, because the few times I buy them, I'm always a little disappointed, so I might as well make it myself. In addition to that, I put here a mango passion sauce that will deliciously excite the taste buds!
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Crunchy Summer Salad
Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original French organic brand. We start with the white one with a colorful and crunchy salad, full of good things, amazing textures and delicious flavors. I suggest a tomato salad, with avocado, figs, bell pepper, pomegranate seeds, red onions, crispy Lebanese bread with olive oil, but most of all a very tasty sesame cream sauce!
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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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Cold pasta salad with vegetables
Here is a very fresh recipe for a pasta salad with sun-drenched vegetables! This recipe is a partnership with Plaimont (for whom I had already written two recipes last fall!) to help me discover a white wine. I am a fan of good food, but also of good wine. For a beautiful summer day, I tried the 2017 Saint Mont Les Vignes Retrouvées. The salad itself is delicious: yellow and white zucchini, avocado, tomatoes, some mozzarella balls and pomegranate arils.
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