Oishi sushi / nigiri unagi and veal maki like a shakemaki

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: -

Difficulty: ***

Cooking methods: prepare fresh

Source: Culinaire Saisonnier

Preparation

Wash the rice several times until the water runs clear. Drain and refrigerate overnight. Pour the rice and water into a pan and bring to the boil. Simmer gently in a covered pan for 18 minutes. For the veal maki, cut the veal and salmon into a tartare. Season with the various ingredients. Line the nori sheets with some rice and place the tartare in the centre. Roll into a fine maki and cut into 6 pieces. For the Oishi sushi, make a mayonnaise with 1 egg yolk and grape seed oil. Season with the cocoa powder and Xérès (sherry) vinegar. Slice the salmon thinly and cook it very briefly under the salamander. Season with lemon juice and mayonnaise. Prepare a Japanese omelette with the other egg and julienne (finely slice) it. Place half the rice in a mould and press well. Place the cooked salmon on top and cover with the rest of the rice. Press very well and let rest for 5 minutes.

Cut rectangles of 5 x 1 cm. Garnish with mayonnaise and the omelette julienne. Trim the eel and add salt. Let it rest for a while. Bring all the liquids to the boil and add the eel. Keep at a rolling boil for a few minutes and then gently simmer for 15 to 20 minutes. Add the passion fruit and leave to cool down. Put away in the refrigerator overnight. Subsequently reduce the cooking liquid. Cut the eel into sashimi and grill on a bichotan. Lacquer the pieces and place them on a nigiri rice ball. Garnish with some passion fruit.

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