Spring Sushis with Spicy Clams

  • 30 minutes
  • 20 minutes
  • 4 serving amount

Ingredients

Millet

  • ½ cup Millet
  • 1 cup, water
  • 1 tablespoon, rice vinegar
  • 1 tablespoon, maple syrup

Clams

  • 1 can (142g) of baby clams, freshly cut
  • 2 tablespoon of mayonaise
  • 1 tablespoon ofgreen onions
  • 1 tablespoon ofhot sauce (Sriracha or sambal oelek)
  • 1 teaspoon of paprika
  • 4 rice paper
  • 4 nori sheets
  • 1 Avocado, cut in 8
  • 8 asparagus, baked « al dente »
  • 2 oranges in supremes
  • ½ cup, Rice Krispies
  • ¼ cup, grossly cut green onions.
  • 1 head of Mirabel Butter lettuce

Instructions

  1. Bring to a boil the water and millet. Reduce heat to low and cook for 20 min.
  2. Add vinegar and maple syrup, mix, cool.
  3. In a bowl, mix the clams, mayonnaise, green onions, hot sauce and paprika. Refrigerate
  4. Once all the ingredients are ready, spend a rice paper under water and place on a clean cutting board, overlay a sheet of nori on the rice paper.
  5. Place the millet, two avocado strips, two asparagus, a row of orange supremes, a quarter of the clam mixture, puffed rice and 4 Mirabel Butter lettuce leaves, rolled.
  6. Lift and gently loosen the rice paper protruding from the cutting board and roll firmly holding the roll of both hands.
  7. The recipe can produce up to 4 rolls. Enjoy!

Butter Lettuce - Classique

Our tender boston (or butter) lettuce without its roots. It can stay fresh up to 7 days in the refrigerator.

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Collaboration

Recipe Credit : Happy Fitness