We never tire of maki in their original, savoury form. But why not extend the pleasure to dessert by making one of these four sweet maki recipes.
Goodbye fish, hello fruit and sweets. The nori sheet is replaced by pancakes, omelettes and other treats. Only the rice, the base of this speciality, remains at the heart of the recipes... but in more original forms.
Nutella & Strawberry Maki
👥 serves 4
🥣 30 min preparation
🕒 20 min cooking
Ingredients
For the omelettes:
5 eggs
60 g sugar
5 cl water
1 teaspoon soy sauce
1 pinch of salt
For the rice:
150 g Japanese round rice
2 tablespoons rice vinegar
15 cl water
20 g sugar
1 teaspoon salt
For the filling:
5 strawberries
Nutella
1 lemon
mint leaves
Method
- Cut the strawberries into 4 lengthwise, drizzle them with lemon juice and add the finely chopped mint.
- Heat the water, salt, soy sauce and sugar until the latter is dissolved.
- Once the mixture has cooled, add 5 beaten eggs.
- Ladle the preparation into a pan to make omelettes/pancakes.
- Heat the vinegar, salt and sugar until dissolved.
- Cook the rice "the Japanese way" and pour the vinegar-based preparation over it after cooking.
- Assembly:
- Place an omelette on a bamboo mat
- Spread some slightly packed rice
- Make a strip of Nutella on the rice
- Place the strawberry quarters on top
- Roll the mat tightly
- Remove the mat, let rest a moment then cut into slices
Find the recipe on 750g
Raspberry & Hazelnut Maki
👥 12 maki
🥣 20 min preparation
🕒 10 min cooking
Ingredients
2 rice sheets, 28 cm in diameter
100 g Japanese rice
2 tablespoons sugar
1 tablespoon rice vinegar
1 small punnet of raspberries
1 handful of hazelnuts
Method
- Cook the rice "the Japanese way"
- Take out the rice and mix it with the sugar and the vinegar
- Crush the hazelnuts
- Assembly:
- Briefly dip the rice sheets in hot water
- Sprinkle with crushed hazelnuts
- Place the slightly packed rice on half the surface
- Arrange a row of raspberries on the rice
- Fold over the sides of the sheet and roll to form a tight roll
- Let rest a moment and cut into slices
The tip 💡
You can cover your maki with a light drizzle of red-fruit coulis before enjoying.
Find the recipe on Ôdélices
Coconut, Mango & Chocolate Maki
👥 serves 8
🥣 55 min preparation
🕒 4 h resting time
Ingredients
For the chocolate pancakes:
130 g flour
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1 pinch of salt
3 eggs
30 cl milk
10 g melted butter
For the coconut rice pudding:
150 g round rice
40 cl coconut milk
30 cl milk
80 g brown sugar
For the filling:
1 mango
2 g black sesame seeds
Method
- Make a well with the flour, cocoa, sugar and salt in a bowl.
- Add the eggs and beat until you get a smooth batter.
- Pour in the milk little by little while continuing to whisk, then the melted butter.
- Cover with a tea towel and let rest at room temperature.
- Boil the coconut milk and the milk in a saucepan.
- Pour in the rice and cook until tender (about 30 min), stirring often.
- Add the brown sugar once the rice is cooked, and mix.
- Let cool a little and chill in the fridge until completely cold.
- Cook the pancakes (about 6).
- Peel the mango and cut it into sticks.
- Assembly:
- Place a pancake on a flat surface
- Spread the rice pudding over about 7 cm in the middle of the pancake
- Cut one of the edges of the pancake level with the strip of rice
- Place the mango sticks along the strip of rice, on the uncut side
- Roll the maki starting from the cut edge
- Let rest at least 4 h in the fridge then cut into slices
- Sprinkle with black sesame
The tip 💡
For more indulgence, serve the maki with chocolate or mango coulis.
Find the recipe on FashionCooking
Puffed Rice & Sweets Maki
👥 serves 4
🥣 25 min preparation
🕒 10 min cooking
Ingredients
For the puffed rice:
100 g risotto rice
40 g whole almonds
4 tablespoons maple syrup
For the filling:
Fluff cream
elongated sweets (crocodile style)
multicoloured strips
string sweets
Method
- Heat a pan over high heat, without fat.
- Pour in the rice and cook it until it crackles, then remove from the heat and let it cool.
- Finely blend the almonds.
- Pour the maple syrup and the ground almonds into a saucepan and heat until the powder is well coated.
- Add the rice off the heat and mix.
- Spread the preparation in a fairly thin layer.
- Cut strips when the mixture has started to set.
- Assembly:
- Spread the strips with Fluff cream
- Place an elongated sweet at the end of the strip
- Roll the sweet under 2 layers of puffed rice
- Wrap it all with a multicoloured strip
- Tie the maki with a string sweet to hold the preparation together
The tip 💡
Don't let the puffed-rice bars harden too much before rolling them, so you don't risk breaking them.
