Spicy California Maki

0ratings

Your Rating:

0

5

10 minutes

PREP TIME

10 minutes

TOTAL TIME

4 Cones

SERVINGS

Appetizers

Ingredients

1 can (115 g) Gold Seal Wild Mackerel in olive oil, drained
1 tbsp mayonnaise, preferably a Japanese brand like Kewpie
1 tsp sriracha, or more to taste
¼ tsp soy sauce
1 green onion, finely sliced
2 nori sheets, cut in half into rectangles
1 ⅓ cup cooked sushi rice, store bought or prepared according to your preferred method
½ avocado, sliced
1 Japanese cucumber, cut into a julienne
Sesame seeds, to garnish

Suggested Product

Wild Mackerel

Olive Oil

Directions

In a small mixing bowl, combine mackerel, mayonnaise, sriracha, soy sauce, and chopped green onions.
Mix until the mackerel is evenly flaked and coated.
Lay a sheet of nori lengthwise in front of you.
Place about ¼ cup of sushi rice on the left half and gently flatten it, leaving a 2 cm strip of nori exposed in the bottom left corner.
Layer a few strips of cucumber and slices of avocado over the rice, arranging them diagonally from top left to bottom right.
Spoon roughly a quarter of the mackerel mixture over the vegetables.
Hold the nori sheet in your right hand.
With your right hand, pull the exposed bottom-left corner of the nori up and across the filling so that the corner touches the top edge of the sheet, roughly at the halfway point.
Tuck the edge of the sheet under the filling, then continue rolling the nori into a cone shape.
Lightly moisten your fingertip with water and dab the edge of the nori. Press gently to hold the cone together.
Garnish with a sprinkle of sesame seeds and repeat with the remaining ingredients.
Best enjoyed immediately, as nori tends to soften the longer it sits.

TIPS &
TRICKS

0votes

5

0%

4

0%

3

0%

2

0%

1

0%

Showing 0 reviews

Leave a Review Cancel reply

Thanks for submitting your comment!

OTHER RECIPES YOU MAY LIKE

Sandwiches

Salmon Melt

Appetizers

Salmon Avocado Smash

Mains

Salmon & Kimchi Fried Rice