ingredients

250 g sliced ​​lamb shoulder
160 g Japanese sticky rice (or round rice)
1 ripe avocado
Lettuce leaves
4 sheets of nori seaweed
3 tbsp. to s. rice vinegar
4 pinches of ginger powder
3 tbsp. to c. powdered sugar
1 tbsp. to s. olive oil

Equipment

1 non-stick frying pan
1 medium saucepan 1 small
1 board

Steps

Step 1

In advance: cook the lamb 2-3 min on high heat in the pan with the oil. Salt, pepper, drain. Heat the rice in 2 times its volume of water; at first broth, salt, stir, close, let it swell for 10 minutes over very low heat. Meanwhile, melt the sugar in the vinegar over medium heat in the small saucepan; off the heat, add the ginger. Spread over the rice that has drunk all the water, stir, let cool.

2nd step

Assemble: place a sheet of nori on the board, smooth and shiny face underneath. Spread a very thin layer of rice with the back of a spoon, up to 2 cm from the top of the sheet. Cover with lettuce half of the rice from the bottom of the leaf. Add slices of avocado and lamb to the bottom of the salad.

Step 3

Finish: roll up from the bottom, squeezing well without tearing the sheet. Cut each roll into 8 maki.

tips

Lamb. No need to roast a whole shoulder or leg of lamb! It is now found chopped, sliced, diced, minced, under the logo Lamb Presto.

Complete. With a little soy sauce full of wasabi (in small tube in the Asian section).