Chicken breast with honey lemon and vegetables
5 recipes
My valsic gunkan
ingredients
servings
1
Butter
20 grams
Rice
40 grams
Soy sauce
5 grams
Worchester sauce
5 grams
Poppy seeds
5 grams
Sesame
5 grams
Lemons
5 grams
Extra virgin olive oil
10 grams
Iodized salt
to taste
Pepper
to taste
Smoked rainbow trout
150 grams
second courses from Italy
My valsic gunkan
My valsic gunkan
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty, soft and delicious sushi
preparation
step 1
Begin by cleaning trouts, be sure to remove all blades with a tweezers if necessary.
step 2
You can then start cutting the threads to get two results: raw trout slices to wrap rice next, and a trout fillet with which to prepare tartar
step 3
For tartare: put trout in a bowl, seasoned with salt, pepper, worcester, sesame and poppy seeds, lemon oil and evo.
step 4
For rice: this is a simple boiled rice. Fill a pot of water and bring to boiling, salty, and start cooking rice for as long as necessary.
step 5
Drain and combine a little butter to flavor it. Let it cool and, with your slightly moist hands, mold the rice and start forming what will be the body of our gunkan
step 6
Now wrap it with salmoned trout. At the top of the rice add a few drops of soy sauce and a line of oil evo.
step 7
You can now cover it all with your marinated salmon trout tartare. Serve and decorate with some sprout. Voilà.
step 8
NB I used the lemon acidity to simmer the trout slightly, so you will create a small raw / cooked contrast by eating the final result.
step 9
NB 2 The quality of the fish is ALL in this dish. Make sure the trout has been dropped properly. Raw fish is always a bet.
step 10
NB 3 Rice for sushi is completely different, longer and more complex.
