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California maki

Author: Sushi à la maison
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Makis californiens
Preparation 30
Baking 20
Portions 20 bites
Freezing No
Ingredients
Preparation

Ingredients

  • 15 ml (1 tablespoon) of butter
  • 1 leek white, minced
  • 250 ml (1 cup) of coconut milk
  • 500 ml (2 cups) of lobster meat
  • 1 pinch of salt flower
  • 30 ml (2 tablespoons) of wasabi mayonnaise
  • 180 ml (3/4 cup) of ready-to-serve tempura
  • 1/2 cucumber, cut into julienne
  • 1/2 ripe mango, thinly sliced
  • 1/2 avocado, sliced
  • 30 ml (2 tablespoons) of toasted sesame seeds
  • 30 ml (2 tablespoons) of flying fish caviar
  • 500 ml (2 cups) of cooked sushi rice
  • 2 nori leaves
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Preparation

  • In a pan, melt butter and cook leek over medium heat for about 5 minutes.
  • Add the coconut milk and reduce it by half.
  • Add the lobster meat and reduce it almost to dryness. Salt and reserve.
  • Place the California maki (rice towards the outside).
  • Spread wasabi mayonnaise on each nori leaf.
  • Place the lobster mixture in the center of each nori sheet and cover with tempura.
  • Place cucumber and mango on top of mixture and avocado on the bottom.
  • Roll up the sushi.
  • Roll into sesame seeds and the flying fish caviar.
  • Carefully cut each roll into 10 pieces.
  • Serve immediately.

Chef's notes