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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 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.

Here’s a simple recipe for crispy, golden shrimp. They are perfect as is with the sauce of your choice, or to incorporate into another recipe that I will tell you about very soon here on my cooking blog!

To some, this may sound crazy, but I am a fan of Brussels sprouts! Not the traumatic ones from our childhood canteen, eh! But the home-cooked ones. I love them no matter how they are cooked. I start with baked cabbage, served with a delicious little tahini sauce. Simple efficient and good!