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!
Tried this recipe?Let us know how it was!
Sushi with fried foie gras
Some time ago, I often went to Asia, to Japan. I love the cuisine of almost all Asian countries so much! I think this comes across in my books and blog, but also in my workshops! It is not in Japan that I discovered these amazing sushi, but in China! I admit I was skeptical at first, but since I really like pan-fried foie gras, I wanted to try it. And I immediately loved it. The classic flavors of a sushi (the vinegared rice, the soy sauce that accompanies it, the wasabi that spices it up) are perfectly mixed with the foie gras, here hot and pan-fried. There is nothing traditional about this, I realize, but since I am unlikely to travel as much as I used to, and I had some raw foie gras in the freezer, I wanted to put this recipe on my blog.
Ingredients
- 8 slices foie gras
- 1 leek small
- frying oil
- salted soy sauce
For the rice
- 225 g sushi rice or round rice
- 280 g water
For the sweet sushi vinegar
- 25 g sugar
- 5 g mirin
- 35 ml rice vinegar or white vinegar
- 2 g salt
Instructions
- Start by cooking the sushi rice. Weigh it and rinse it with clear water for 1 minute in a sieve. Drain it and put it in the rice cooker with the 280ml (or grams it's the same) of water. Cook it. There will be more rice than needed for the foie gras sushi, but you can make shirashi at the same time or make other sushi.
- Meanwhile, prepare the sweet vinegar by mixing all the ingredients together.Transfer the cooked rice to a container and pour in the sweet vinegar a little at a time. Mix gently so as not to break up the rice. When all the vinegar has been added, put a piece of cling film around it to prevent it from drying out.
- Prepare the leek.
- Cut the root and remove some of the green leaves. Wash and dry the leek and cut it into 8cm pieces. Cut each section in half lengthwise and chop finely.
- Heat a small pan or wok of oil to 180°C. Fry the leek until golden brown.
- Prepare the rice. I make 25g dumplings, using a little water so that the rice doesn't stick to my fingers. Shape the dumpling into a nice little sushi.
- Put them on a plate as you go.
- Put a little wasabi on top.
- Cut the slices of raw foie gras. I had mine in the freezer for a while!
- Fry it gently in a frying pan over moderate heat, without putting any fat on it, it will already give back quite a bit!
- Turn to color the other side.
- When you come to the table (this dish doesn't wait!) put a slice of foie gras by sushi, a little fried leek, and the soy sauce at disposal!
Nutrition
Calories: 98kcalCarbohydrates: 22gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 10mgSodium: 217mgPotassium: 51mgFiber: 1gSugar: 7gVitamin A: 991IUVitamin C: 3mgCalcium: 18mgIron: 1mg
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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!
Tried this recipe?Let us know how it was!