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Here are some fresh little nibbles for the summer season that’s getting started. Asian cooking is light and refreshing when it’s hot outside. Pink Lad…
Here are some fresh little nibbles for the summer season that’s getting started. Asian cooking is light and refreshing when it’s hot outside. Pink Lady® apples bring an original touch to these finger foods. Thanks to their firmness and consistency, they are perfect for the thin, precise slices called for by Asian recipes. As for taste, their tanginess is the ideal match for the sweet-and-sour flavours of Japanese-style rice. Serve these recipes as part of a cocktail dinner or potluck buffet, or take them with you on a picnic!
Ingredients
Make the Japanese rice
- 1 pinch of salt
- 40 ml rice vinegar
- 20 g sugar
- 200 g sushi rice
Prepare the spring rolls
- 1 Pink Lady® apple
- 1 lemon
- 12 leaves of lettuce
- 120 g smoked salmon
- Tabasco sauce
- 4 spring roll wrappers (rice paper wrappers)
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
- 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 rice vinegar
- 20 g sugar
- 200 g sushi rice
Prepare the temakis
- 1 Pink Lady® apple
- 1 lemon
- 1 lime
- 100 g mascarpone cream
- 1 half cucumber
- 4 toasted nori sheets
Stages
Make the Japanese rice
Prepare the spring rolls
Make the Japanese rice
Prepare the makis
Make the Japanese rice
Prepare the California rolls
Make the Japanese rice
Prepare the temakis
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Pink Lady® top tip
You can enjoy this Asian speciality with soy sauce, marinated ginger and wasabi, the famous Japanese mustard! Did you know? In Japan marinated ginger is not put in the sushi: you eat it between two pieces of sushi to “cleanse” your palate.
Do you like this recipe?
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