ETHNIC RECIPES
Hosomaki with salmon and chipotle mayo
The harmonious flavour of hosomaki meets the delicacy of pink rice for a preparation that will also win the eyes of your guests.
Difficulty: Easy
Preparation: 2 hours (including resting the hosomaki)
Cooking: 10 min
Doses: 4 people
Cost: Medium
The fillet can be chosen from fresh (downed) salmon, for a milder taste, or from smoked salmon, for those who like more pronounced flavours.
Difficulty: Easy
Preparation: 2 hours (including resting the hosomaki)
Cooking: 10 min
Doses: 4 people
Cost: Medium
The fillet can be chosen from fresh (downed) salmon, for a milder taste, or from smoked salmon, for those who like more pronounced flavours.
Ingredients
Rosa Puro Rice 150g
Butter 40g
Parmesan cheese 20g
Salmon fillet 1
Nori seaweed in sheets
White wine 1 glass
For the mayo:
Eggs 2
Rice vinegar 10g
Seed oil 180g
Chipotle 12g
Salt and pepper As needed
The beauty of pink rice for a spectacular hosomaki.
- Melt the butter, throw in the rice and toast it well.
- Deglaze with wine, then cook with just water until cooked (about 11 min).
- Cream with Parmesan cheese, mould in baking tin and leave to cool.
- With the help of a sheet of Nori seaweed, form a rice roll with the salmon inside, then gently roll it up. Leave to rest for 6 hours in the fridge, then cut into rounds and serve.
- For the Chipotle Mayo, whisk the whole eggs with vinegar, salt and pepper, then add the oil slowly until it reaches the desired creaminess, like a normal mayonnaise.
- Add the chipotle spice (smoked chilli) and mix well. Serve fresh.
The beauty of pink rice for a spectacular hosomaki.
- Melt the butter, throw in the rice and toast it well.
- Deglaze with wine, then cook with just water until cooked (about 11 min).
- Cream with Parmesan cheese, mould in baking tin and leave to cool.
- With the help of a sheet of Nori seaweed, form a rice roll with the salmon inside, then gently roll it up. Leave to rest for 6 hours in the fridge, then cut into rounds and serve.
- For the Chipotle Mayo, whisk the whole eggs with vinegar, salt and pepper, then add the oil slowly until it reaches the desired creaminess, like a normal mayonnaise.
- Add the chipotle spice (smoked chilli) and mix well. Serve fresh.
