330g of sushi rice<\/li> \n

415g of water<\/li> \n

50g of sugar<\/li> \n

10ml of mirin<\/li> \n

70ml white vinegar<\/li> \n

5g of salt<\/li> \n<\/ul> \n \n

1 salmon steak<\/li> \n
1 lawyer<\/li> \n
1 carrot<\/li> \n
100g of cream cheese with a teaspoon of hot sauce<\/li> \n
5 nori leaves<\/li> \n<\/ul> \n
Instructions :\u00a0<\/h2> \n \n
Start by washing the sushi rice.<\/p> \n \n
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Rinse and drain. Put it in a rice cooker or saucepan.<\/p> \n \n
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Pour in the water (415g) and turn on.<\/p> \n \n
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Meanwhile, mix sugar, mirin, vinegar and salt in a bowl.<\/p> \n \n
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When the rice is cooked, unplug the rice cooker without the lid. Let it cool a little and then pour it into a container. Pour in the vinegar sauce gradually. Don’t put everything! Mix without crushing the grains of rice, you must be very careful.<\/p> \n \n
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I put in about 3\/4 of the sauce and save the rest for another time. But if you prefer more vinegar, then add more!<\/p> \n \n
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Prepare the ingredients: salmon steak, carrot and avocado. After that, you can put whatever you want depending on what you like.<\/p> \n \n
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I cut the salmon into 8 pieces. Cut carrots into thin strips. Cut each avocado quarter into 3 strips.<\/p> \n \n
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Mix the cream with the hot sauce of your choice. You can of course leave out the cream cheese. It’s not traditional at all, but it’s just very very good!<\/p> \n \n
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Here are the seaweed leaves.<\/p> \n \n
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Have all the ingredients on hand.<\/p> \n \n
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I put the seaweed sheet in this way: shiny side down, and the wider side lengthwise. Divide the rice into 5 equal portions and place one portion on the seaweed sheet, spreading it all over except for a 2 cm wide strip at the top of the sheet. Put the ingredients lengthwise: a slice plus a half of salmon, avocado, carrot and spicy (or not!) cream cheese. Without cream cheese, I put in this case, a little wasabi paste directly on the rice, under the salmon.<\/p> \n \n
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Wrap tightly. You can use the bamboo mats, but I prefer without.<\/p> \n \n
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Do the same for the other 4 rolls.<\/p> \n \n
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With a very good knife, cut the slices of maki and enjoy with clear soy sauce.<\/p> \n \n
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Chilli salmon avocado maki<\/h2>\n
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I'm an unconditional fan of maki<\/em>. I had proposed it in my book \"Je n'en ferai qu'une bouch\u00e9e\" 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<\/em> 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<\/em> that are often very heavy in rice!<\/span><\/div>\n
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