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Le Chaudron recipe
Maki saumon avocat concombre
Salmon, avocado and cucumber maki
⏱ 40 minServes 6Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 g (11 oz)Japanese sushi rice
60 ml (¼ cup)rice vinegar
30 g (1 oz)superfine sugar
5 gfine salt
200 g (7 oz)very fresh skinless salmon
1ripe avocado
1cucumber, cut into sticks
6 sheetsnori
3 tbspJapanese soy sauce
- 300 g (11 oz) Japanese sushi rice
- 60 ml (¼ cup) rice vinegar
- 30 g (1 oz) superfine sugar
- 5 g fine salt
- 200 g (7 oz) very fresh skinless salmon
- 1 ripe avocado
- 1 cucumber, cut into sticks
- 6 sheets nori
- 3 tbsp Japanese soy sauce
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the rice in cold water until it runs clear, then cook in filtered water for 20 minutes.
- Make the sushi vinegar: warm the rice vinegar with the sugar and salt until dissolved.
- Pour it over the cooked rice in a wooden bowl and mix gently until glossy.
- Cut the salmon into 1 cm (⅜ in) strips the length of a nori sheet.
- Cut the avocado and cucumber into thin sticks.
- Lay a nori sheet on the bamboo mat and spread with rice, leaving 2 cm (¾ in) bare along the far edge.
- Lay the fillings across the center, roll up tightly with the mat and cut into 8 pieces.
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