Makis Débrouillards (Resourceful Makis)
Serves 4
Directions
- 1Wash the rice well, then soak it and drizzle with vinegar.
- 2Beat one egg and cook it like a thin, uncolored pancake.
- 3Mix the can of tuna with its oil to create a rillette.
- 4Layer two food films if you don't have a sushi mat.
- 5Place a thin layer of rice on the film, being careful not to use too much.
- 6Add some iceberg lettuce, carrots, and the tuna rillette for the first flavor.
- 7Close tightly to form the maki.
- 8Cut half a zucchini into large fries and sear quickly with your choice of spices for the second flavor.
- 9Peel thin strips of half a cucumber for crunch and add cream cheese.
- 10Prepare another maki with the zucchini, cucumber, and cream cheese.
- 11Cut three or four radishes and place them in ice water.
- 12Mix a good handful of radishes with some leftover cheese and season with pepper for the third flavor.
- 13Create a maki with the radish and cheese mixture.
- 14Add thin slices of half an avocado, and if desired, leftover cheese.
- 15Top with thin slices of cheese for an aesthetic effect and acidity.
- 16Serve with soy sauce.
Ingredients
- 1 eggs
- tuna can with its oil
- iceberg lettuce
- carrots
- 0.5 zucchini
- spices
- 0.5 cucumber
- cream cheese
- 3 or 4 radishes
- cheese
- pepper
- soy sauce
- 0.5 avocado
Equipment
mixerfood films
Tips
- Do not put too much rice in your makis or sushi.
- Superimpose two food films if you don't have a specific mat for makis.
- Mix tuna with its oil instead of mayonnaise for rillettes.
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