|This is a dish that requires a little practice to get right, but once perfected is fairly simple to make and can be a stunning crowd-pleaser at dinner parties or buffets. The inspiration behind the dish comes from the classic Japanese makizushi, a staple of the sushi repertoire combining raw fish and cooked seasoned rice, rolled in nori seaweed. Anyone who eats sushi regularly - particularly those in the US, will know that avocado has become quite a popular ingredient in non-traditional sushi preparation, for instance in creations such as the California roll. This recipe, originally developed by Carles Abellan at Comerç 24, takes the idea of using avocado and throws the rules completely out of the window by using it as the outside instead of the filling. Inside this maki is the usual seasoned rice but, instead of raw fish, cooked lobster.|
50g cooked seafood (lobster, crab, mussels or cockles preferred)
50g sushi rice
1 jalapeño chilli
fresh coriander leaves
dark soy sauce
extra virgin olive oil
freshly squeezed lime juice
|The next step is to take some of the cooked rice with moist hands, and mould a line across the avocado slices - making sure that it's the same thickness all the way along.|
Now add your choice of cooked seafood. In the picture right I've used Galician mussels, cooked al vapor in the traditional Spanish way. Lobster, crab, cockles or razor clam makes an equally great tasting maki.
The next step is to roll the maki. The trick to this process is taking up the loose cling film on the side closest to yourself and using it to half roll the maki, just enough so that the long edge folds around and tucks it into itself in the centre.
|If you look at the dish as a whole, you get wonderful fresh seafood, umami and saltiness from the rice, crunch from the tortilla chips, creaminess from the avocado, sour and spicy from the guacamole and black pepper and a pleasant bitterness from the olive oil. All in all, a fabulous composite of flavours, textures and colours.|