Recipe: breton maki with scallop, artichoke, coriander and mango

BRETALG - ALGUES - ALIMENT - RECETTE

Road map #8

A merger between Japan and Brittany !

We improvised the perfect recipe to marry our two passions: Japanese cuisine and our good local Breton products. Makis with artichoke, scallops and coriander with a creamy mango sauce.

A gourmet appetizer & snack recipe

For whom and when?

It’s an adaptable recipe, once you have the basic scheme, it’s up to you! We decided to make only one big maki or futomaki per person nicely presented in a prepared artichoke. A very simple idea of presentation but it makes its small effect ! 😉

Our dehydrated Nori leaves are available for direct sale, contact us.

Ingredients for 4 people

For sushi rice

  • 350 g (12,3 oz) of sushi rice
  • 50 cl (17,5 fl oz)  of water
  • 3 teaspoons of powdered sugar
  • 4 teaspoons of. rice vinegar
  • 1/4 teaspoon of table salt

For the filling

  • 8 medium green artichokes (or 4 fresh artichokes and 100 g (3,5 oz) frozen artichoke heart)
  • 2 yellow lemons
  • 1 lime
  • 5 raw prepared scallops
  • 1 bunch fresh cilantro
  • 2 sheets of BRETALG low temperature dehydrated Nori
  • Dehydrated Nori flakes
  • 1 teaspoon of white sesame seeds
  • 1 large ripe mango (or 300 g frozen diced mango)
  • Olive oil

Directions for rice, artichoke and scallops

1. Cook the four artichokes: boil them in whole for 45 minutes in a large pot of salted water with lemon juice. You may also use a pressure cooker for 20 minutes. Let them cool down and then remove the leaves and hay. Set aside.

For this step you can also opt for frozen artichokes. Immerse them frozen in boiling salted water and watch the cooking until they get tender.

2. Trim the 4 raw artichokes: cut the top first third then empty the inside taking care to keep a leaf corolla (as in the photo!). Cut the stem to have a straight base and a thick enough heart. Keep in cold lemon water.

3. Rince the rice in a large volume of cold water and drain. Then, in a rice cooker or in a thick bottom saucepan put rice and water. Cover tightly and bring to a boil over medium heat. When boiling starts lower the heat and simmer for 15/20 minutes (refer to the instructions on your package). All the water must be absorbed. Caution: during the cooking of the rice avoid lifting the lid for the steam must not escape! Once the time has elapsed, remove the pan from heat and let the rice rest for another 10 minutes still covered with the lid.

4. Make the rice seasoning : mix the vinegar, salt and sugar and heat over very low heat until the sugar has melted.

5. When the rice is cooked, drizzle with the seasoned rice vinegar and let it cool under a damp cloth.

6. Collect the cooked artichoke hearts, mix finely seasoning with salt and pepper. Then stir this puree with a little olive oil. Set aside.

7. Cut the scallops into thick sticks and marinate with 2 small pinches of salt and 1/2 lime juice.

8. Wash and roughly chop a few sprigs of fresh cilantro.

For the creamy mango sauce

1. Peel and mix the mango (or frozen mango pieces) and add a little bit of wasabi (depending on your taste), a pinch of salt and two pinches of coriander powder. Finish the sauce with 3 tbsp of olive oil. Set aside.

Now let’s go to the futomaki assembly

How to make maki rolls? Check this great video on Youtube, here.
NB : For futomaki (thick rolls), use the whole sheet of Nori.

1. On a sushi rolling mat (makisu) place a sheet of Nori, the glossy face hidden (the one that will be visible).

2. Place a regular layer of rice of about 1 cm (0,4 inche) using a tablespoon having soak in a glass of cold water. Take care to leave a free strip of 2 cm (0,8 inche) in order to stick the futomaki at the end.

3. Spread a thin layer (but not too much!) of artichoke puree on the rice.

4. At about 3 cm (1,2 inche) from the bottom edge of the Nori leaf add the marinated scallop sticks.

5. On top, add the chopped cilantro, a few white sesame seeds and a little of grated lime zest.

6. Lift in front of you with your thumbs the edge of your mat. Roll it up gently while holding the filling with your index fingers. Close the roll behind the filling by forming a roll. Continue to roll it over the rest of the rice and on the strip of Nori without rice. Form well the cylinder well again by tightening it very slightly.

7. Keep your whole futomakis fresh by storing them on both closed edges of the roll.

When to serve

1. Place in a nice plate your artichoke after drying it up with a clean tea towel.

2. Place over the artichoke heart the creamy mango sauce.

3. With a sharp knife trim both sides of the maki. Then cut out large makis about 40 mm (1,5 inche) thick. (Clean the knife at each cut and cut the maki with a slight movement back and forth to avoid crushing it).

4. Place the futomaki on the mango sauce and add on it a pinch of Nori powder before serving!

Good tasting !

If you have other tricks or variants, please feel free to comment on this post!

The BRETALG Team

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