California maki
30
20
20 bites
No
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
Preparation
Side-by-side mode
- 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.
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