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Asian apple platter

  • Moyen
  • 20 min
  • 30 min
  • 4 parts

Ingredients

  • Make the Japanese rice
    • 1 pinch of salt
    • 40 ml rice vinegar
    • 20 g sugar
    • 200 g of sushi rice
  • Prepare the spring rolls
    • 1 Pink Lady® apple
    • 1 lemon
    • 12 leaves of lettuce
    • 120 g smoked salmon
    • Tabasco sauce
    • 4 rice cakes
  • Make the Japanese rice
    • 1 pinch of salt
    • 40 ml rice vinegar
    • 20 g sugar
    • 200 g sushi rice
  • Prepare the makis
    • 1 Pink Lady® apple
    • 1 lemon
    • 1 avocado
    • 10 radishes
    • 12 slices of marinated ginger
    • 3 toasted nori sheets
    • 1 tbsp chopped mint leaves
  • Make the Japanese rice
    • almond butter
    • almond milk
    • 1 pinch of salt
    • 40 ml rice vinegar
    • 20 g sugar
    • 200 g sushi rice
  • Prepare the California rolls
    • 2 Pink Lady® apples
    • 1 lemon
    • 30 g golden sesame seeds
    • 15 g sugar
    • 3 toasted nori sheets
    • 15 g salted butter
    • 1 ½ tsp fresh ginger
  • Make the Japanese rice
    • 1 pinch of salt
    • 40 ml of rice vinegar
    • 20 g sugar
    • 200 g sushi rice
  • Prepare the temakis
    • 1 Pink Lady® apple
    • 1 lemon
    • 1 lime
    • 100 g of mascarpone
    • 1 half cucumber
    • 4 toasted nori sheets

Steps

étape 1/8 : Make the Japanese rice

  • Rinse the rice. Drain it and pour it into a saucepan with 1 1/2 times its volume of water.
  • Bring to a boil then cover and cook the rice on low heat for 15 minutes.
  • Remove from heat and let stand for 10 minutes.
  • Heat the rice vinegar with the sugar and salt. Mix to dissolve the ingredients.
  • Pour the vinegar mixture over the rice and stir gently.
  • Set aside.

étape 2/8 : Prepare the spring rolls

  • Cut the Pink Lady® apple into 4 quarters. Slice thinly into half-moon shapes and cut these in half again, lengthwise. Pour some lemon juice over. Set aside.
  • Fill a mixing bowl with hot water. Dip each rice cake in it for 30 seconds.
  • Place 2 leaves of lettuce, some sweetened rice vinegar and smoked salmon on each rice cake.
  • Fold two sides onto the filling and roll up the cake. Repeat for each of the 4 spring rolls.
  • Cut the springs rolls into logs about 2 cm long and slide into the centre a few thin slices of apple in a fan shape.
  • Right before serving, pour a drop of tabasco sauce on top.

étape 3/8 : Make the Japanese rice

  • Rinse the rice. Drain it and pour it into a saucepan with 1 1/2 times its volume of water.
  • Bring to a boil then cover and cook the rice on low heat for 15 minutes.
  • Remove from heat and let stand for 10 minutes.
  • Heat the rice vinegar with the sugar and salt. Mix to dissolve the ingredients.
  • Pour the vinegar mixture over the rice and stir gently.
  • Set aside.

étape 4/8 : Prepare the makis

  • Cut the apple and the radishes into thin julienne slices. Pour a little bit of lemon juice over the apple pieces. Set aside.
  • Cut the avocado into thick sticks and pour some lemon juice over them.
  • Place a sheet of seaweed on a bamboo mat.
  • On each sheet of nori seaweed, spread a third of the rice, leaving 1 cm at the top and bottom of each sheet. Arrange the slices of marinated ginger.
  • Place on the side the julienned apple across the entire width, as well as the julienned radishes, and then finish with the avocado sticks.
  • Roll up the seaweed sheets to form rolls.
  • Cut them into logs about 2 cm long, using a wet knife.
  • Chop the mint with scissors.
  • Arrange the makis on the plates and sprinkle some mint on top.

étape 5/8 : Make the Japanese rice

  • Rinse the rice. Drain it and pour it into a saucepan with 1 1/2 times its volume of water.
  • Bring to a boil then cover and cook the rice on low heat for 15 minutes.
  • Remove from heat and let stand for 10 minutes.
  • Heat the rice vinegar with the sugar and salt. Mix to dissolve the ingredients.
  • Pour the vinegar mixture over the rice and stir gently.
  • Set aside.

étape 6/8 : Prepare the California rolls

  • Core the Pink Lady® apples and then cut them into 9 pieces. Cut these pieces in half lengthwise. Pour some lemon juice over. Set aside.
  • In a frying pan, melt the salted butter and then add the sugar and the grated ginger. Add half of the apple pieces, browning them for 8 minutes and turning them over halfway through. Deglaze with 1 tablespoon of rice vinegar. Caramelize again and then remove from heat.
  • Toast the sesame seeds in a dry frying pan.
  • Place a nori sheet on a bamboo mat. Cover with a fine layer of sushi rice leaving 2 cm from one of the edges.
  • Sprinkle sesame seeds over the rice.
  • Stretch plastic wrap over the countertop, turn the preparation over onto this film (with the nori sheet towards you). Remove the bamboo mat.
  • Arrange the caramelized apple pieces across the width.
  • Place the raw apple pieces on the side.
  • Roll up the preparation to make a roll.
  • Cut the rolls into small logs about 2 cm long, using a wet knife.

étape 7/8 : Make the Japanese rice

  • Rinse the rice. Drain it and pour it into a saucepan with 1 1/2 times its volume of water.
  • Bring to a boil then cover and cook the rice on low heat for 15 minutes.
  • Remove from heat and let stand for 10 minutes.
  • Heat the rice vinegar with the sugar and salt. Mix to dissolve the ingredients.
  • Pour the vinegar mixture over the rice and stir gently.
  • Set aside.

étape 8/8 : Prepare the temakis

  • Whip the mascarpone with a pinch of salt, 3/4 of the lime zest and 1 tablespoon of lime juice.
  • Cut the Pink Lady® apple into 4 quarters. Slice them thinly in a half-moon shape. Pour some lemon juice over. Set aside.
  • Slice the cucumber into thin rounds and recut the rounds in half, in half-moons.
  • Cut the nori sheets in half.
  • Place half of a seaweed sheet in your hand.
  • Spread a layer of rice on the left half of the sheet, to form a rice square.
  • Place 3 thin apple slices and 2 thin cucumber slices in a fan arrangement on top of the rice, diagonally.
  • Roll up the nori sheet to form a cone.
  • Add a little bit of cream with lime to each temaki.
  • Right before serving, sprinkle the remaining lime zest over the temakis.
  • Make the Japanese rice
    • 1 pinch of salt
    • 40 ml rice vinegar
    • 20 g sugar
    • 200 g of sushi rice
  • Prepare the spring rolls
    • 1 Pink Lady® apple
    • 1 lemon
    • 12 leaves of lettuce
    • 120 g smoked salmon
    • Tabasco sauce
    • 4 rice cakes
  • Make the Japanese rice
    • 1 pinch of salt
    • 40 ml rice vinegar
    • 20 g sugar
    • 200 g sushi rice
  • Prepare the makis
    • 1 Pink Lady® apple
    • 1 lemon
    • 1 avocado
    • 10 radishes
    • 12 slices of marinated ginger
    • 3 toasted nori sheets
    • 1 tbsp chopped mint leaves
  • Make the Japanese rice
    • almond butter
    • almond milk
    • 1 pinch of salt
    • 40 ml rice vinegar
    • 20 g sugar
    • 200 g sushi rice
  • Prepare the California rolls
    • 2 Pink Lady® apples
    • 1 lemon
    • 30 g golden sesame seeds
    • 15 g sugar
    • 3 toasted nori sheets
    • 15 g salted butter
    • 1 ½ tsp fresh ginger
  • Make the Japanese rice
    • 1 pinch of salt
    • 40 ml of rice vinegar
    • 20 g sugar
    • 200 g sushi rice
  • Prepare the temakis
    • 1 Pink Lady® apple
    • 1 lemon
    • 1 lime
    • 100 g of mascarpone
    • 1 half cucumber
    • 4 toasted nori sheets
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