Blueberry & Cabbage Maki - Oliviers & Co.

Blueberry & Cabbage Maki

February 11, 2021
Blueberry & Cabbage Maki

An innovative recipe inspired by Asian cuisine: shrimp, cabbage, carrot & fruit makis with a balsamic blueberry rice tuile.

Blueberry & Cabbage Maki


Blanch the cabbage leaves in boiling salted water, then drain them on absorbent paper. Cut small cubes of duck breast, cut the green apple into brunoise & add it to the fermented cabbage. Crush the blueberries in the cabbage mixture, add the grated zest of 1/2 orange, season (be careful the cabbage is already well salted, taste before adjusting the seasoning).

Assemble the makis by first placing the cabbage leaves on cling film, then put them in the fridge. Arrange the fermented cabbage preparation, then the shrimps in pieces. Roll up the rolls & put them in the fridge. Cut the carrots into very fine julienne. Season at the last moment with the salt & herbs mix for fish.

Overcook the rice in the classic way, drain & then add the blueberries & the traditional balsamic condiment, mix & spread between two sheets of baking paper quite finely. Dry in the oven at 100° for 2 hours, while monitoring regularly. Cut the makis, arrange & add the julienne of carrot & pieces of rice tile. Gently sprinkle with the traditional balsamic condiment of Modena.

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