MAKI rolls with Persimon® kaki flakes

For the rice

  • 300 g Japanese rice
  • 6 cl rice vinegar
  • 6 tsp powdered sugar coffee
  • 1 pinch fine salt

For mounting:

  • 1 Persimon® kaki
  • 100 g white radish
  • 200 g bluefin tuna
  • 1 mini cucumber
  • 4 sheets of nori (Japanese seaweed)


Prepare the rice for sushi: cook the rice as per the time indicated on the packaging.

Mix the rice vinegar, sugar and salt in a bowl. Add this preparation to the cooked rice.

Cut the Persimon® kaki into thin slices.

Cut the tuna into thin slices, finely dice the cucumber, slice the radish into very thin slices.

On a nori sheet, spread 150 g of rice evenly over the entire surface. Place the kaki slices like fish scales and the radish slices on top. Cover everything with food film and turn upside down.

Place the tuna slices and the cucumber dices over the entire length of the nori, leaving a 3cm edge free.

Start rolling the maki from the edge closest to you. Gently lift and roll the maki holding it between thumb and forefinger with both hands, keeping the contents in with your other fingers, gently wrapping the nori sheet around the rice.

Press down slightly on the roll with your fingers to give it a nice cylindrical shape. Remove the bamboo stick and the food film. Cut the roll into 4 or 6 pieces. Between each cut, dry the knife blade with a damp cloth.

Repeat the operation until you get 4 or 6 more makis.