Makis Débrouillards (Resourceful Makis)

Serves 4
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Directions

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