Smoked Salmon spring makis

Smoked Salmon spring makis

This spring time starter is a must in Japanese cuisine. This can be tasted with a fine Château Larroque. This white Bordeaux is bound to bring out the exotic aromas.

Preparation

25 min.

Cooking

10 min.

Persons

4

Ingredients

  • 6 sheets of seaweed
  • 100 gr of sushi rice (vinegared)
  • 1 tblspoon of sesameseeds
  • saladleaves
  • 1 ripe avocado
  • 1 cucumber
  • 2 carrots
  • a few slices of smoked salmon
  • a few crab sticks

Preparation

  1. To make things easy, put each ingredient in separate bowls. The cooked rice, cut cucumber, grated carrots and sliced avocado.
  2. Place a sheet of sea weed on the sushi roller and pat down a handful of rice, a sprinkle of sesame seeds, lumpfish roe, a few salad leaves, avocado, carrots and a slice of smoked salmon and some crab. You don’t have to follow the exact ingredients. You can choose whatever you fancy in your sushis. Even using rice paper on the outside instead of seaweed. If this is the case, you will need to dip the paper in warm water for 10 seconds before adding ingredients.
  3. Roll your makis using your roller and hold tight with your fingers trying not to let any ingredients get away. Once this is done, you may cut your roll into slices (1 to 2 cm).
  4. Serve with soja sauce, either sweet or savoury. To be served at the aperitif or as a starter with a glass of Château Laroque blanc 2015, one of our summer Oscars.

An exotic starter waiting to be enjoyed!

Château Larroque 2015

Which wine to choose?

Château Larroque 2015

Robe : Jaune pâle aux reflets verts.
Nez : Bouquet complexe de  fleurs blanches, de fruits exotiques, d’agrumes et de buis, agrémenté d’une pointe de minéralité.
Bouche : Aromatique, d’un beau volume avec une fraîcheur plaisante, portée par des saveurs persistantes de fruits acidulés.

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