Futomaki And Sushi Maki With Salmon And Saint-Jacques

The Ingredients:

-  375 g of Japanese rice
-  Some water
- 6 Sheets of dried nori
- 2 Salmon Steaks 200g Each one
- 6 Nut St. Jacques
- 6 Prawns
- 8 cl Rice Vinegar
- 1 teaspoon salt
- 1 tablespoon sugar
- Some cucumber
- 1 piece of avocado 
- 1 Piece of mango
- Some strawberries
- Mint leaves
- some coriander leaves
- 2 handles golden of sesame and poppy seeds
- Candied ginger strips
- Wasabi
- Soy sauce

Method:

Preparation 1h/ cooking 30 minutes

- Rinse rice well to wash its starch. Cook in the Rice Cooker by covering it with water up to level 3, heat the rice vinegar salt and sugar without boiling during cooking rice, put the rice in a large dish when it is cooked and slightly cooled, slowly pour rice vinegar and stir well to immerse all seeds. cover with a damp cloth and allow to cool for at least an hour.

- Meanwhile, cut the fish with a flexible blade sharp; cut obliquely in the direction of width of the slices of 3 to 5 mm fairly thin. keep some fish to cut the sticks to make maki. make thin slices 3 in Saint-Jacques by cutting the nut in 3 thicknesses. keep 3 nuts to cut sticks. peel the shrimp keeping only the bottom of the tail. incise the shrimp. cut fruits and vegetables into sticks. chop the herbs and store them separately in a ramekin.

- Put lightly oiled vinyl gloves to prevent the rice from sticking in the fingers. For the Sushi form a ball of rice which is approximately at the size of a thumb. put on this ball a slice of salmon or a slice of St. Jacques or shrimp and smooth it over the rice.

- For Maki: cut a nori leaf. place it on the bamboo mat and garnish it with rice as two-thirds. place fish sticks or St-Jacques in the sense of languor. choose a vegetable or fruit and place the sticks along the fish. you can add some herbs if you like. roll the maki with a bamboo mat, cut it in half and then cut each part into three. This gives us 6 maki.

-  For Futomaki: completely garnish rice a half leaf of nori. return it,  place fish sticks, and fruit or vegetable and roll. Finally, give it a rectangular shape with a bamboo mat. futomaki cut it into 8 pieces. you can roll in a mixture of sesame, poppy seeds if you want.