Speckled trout maki with tartar

A recipe by Alexis Pageau

Preparation: 30 minutes | Cooking time: 30 minutes | Portions : 2

Ingredients

• Sushi rice: 1 cup
• Rice vinegar: ¼ cup
• Speckled trout: 250 grams
• Smoked speckled trout: 75 grams
• Tempura: 1 tablespoon
• Mayonnaise: 1½ tablespoon
• Sriracha sauce: 1 teaspoon
• Cucumber: 1
• Shallots: 2
• Avocado: ½
• Seaweed leaves:2

Preparation steps

Rice:

1. Rinse the rice in cold water until the water is no longer milky.
2. Cook the rice over low heat for 10 minutes with the same quantity of water as of rice.
3. Allow the rice to cool, covered, for 10 minutes.
4. Add the rice vinegar and mix lightly.

Tartar:

1. Finely chop the fillet of speckled and smoked trout (see NOTE).
2. Finely chop the shallots.
3. In a bowl, combine the fish, shallots, tempura, mayonnaise, and sriracha sauce.

Maki:

1. Cut the cucumber into thin strips without keeping the seed segment.
2. Cut the avocado into thin strips.
3. Apply a thin layer of rice to the seaweed leaf.
4. Apply a strip of tartar in the middle of the seaweed leaf.
5. Add a few slices of cucumber and avocado to the tartar.
6. Carefully roll the whole mixture so as not to tear the seaweed leaf.
7. With a sharp knife, cut the roll into six sections.

NOTE: Be sure to freeze the trout for a minimum of 72 hours to kill any parasites.