Mediterranean Maki Recipe
Paella Maki Shrimp, Iberico Chorizo, Saffron, Smoked Pimenton Aioli
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Ingredients
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Sushi Rice
Filling
Smoked Pimenton Aioli
Seaweed & Extras
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine-mesh sieve, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil, cover, and reduce heat to low. Cook for 18-20 minutes until the water is absorbed.
- 3
Season the Rice
Once cooked, remove from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the rice gently.
Prepare the Filling
- 4
- 5
Sauté Shrimp
Add minced garlic to the skillet and stir for about 30 seconds. Add the shrimp, saffron, smoked pimenton, green peas, and red bell pepper. Cook until the shrimp is pink and cooked through, about 4-5 minutes.
- 6
Combine Filling
Remove from heat and let the filling cool slightly.
Make Smoked Pimenton Aioli
- 7
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, smoked pimenton, minced garlic, and lemon juice. Stir until well combined and set aside.
Assemble the Maki
- 8
Prepare to Roll
Place a bamboo sushi mat on a clean surface. Lay a nori sheet shiny side down on the mat.
- 9
Add Rice and Filling
With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a line of the shrimp and chorizo filling along the bottom third of the rice.
- 10
Roll the Maki
Using the mat, roll the sushi tightly away from you, applying slight pressure. Seal the edge with a little water. Repeat with remaining nori sheets and filling.
- 11
Slice and Serve
Using a sharp knife, slice each roll into 6-8 pieces. Serve with the smoked pimenton aioli and sprinkle with toasted sesame seeds and chopped parsley.
