For the past 4 years, Clémentine Jullien has joined the Chaves team by moving to La Clusaz. For an athlete like her, having a sushi restaurant in the mountains was an excellent new challenge!
It is thanks to her determination and the help of the creators of Sushi Fumi, who trained her, that she learned everything. During Covid, while a new Sushi Fumi was opening in Thônes, she took over the ‘baby’ in La Clusaz. A baby that is growing up and moving this winter to Place des Mouflets!
An enthusiast for challenges and in love with the area, we gave her full freedom with just one instruction:
if La Clusaz were a sushi,
what would it look like?
Between Japanese culture and local traditions, we reveal the result here… and who knows? Maybe you’ll get to taste it soon around here?
THE “CHAVE” MAKI OR CALIFORNIA ROLLS FOR 4 PEOPLE
Ingredients for the Filling:
- A farmhouse reblochon from La Clusaz (it will be better)
- Green salad
- A little pepper
- Smoked bacon from La Clusaz (of course)
Utensils:
- A bamboo mat
- A rice cooker or a saucepan
- A frying pan
- A strainer
- A sharp knife
- A large mixing bowl
Basic Ingredients:
- 300g sushi rice
- 1/2 teaspoon salt
- 30cl water
- Nori sheets
- 4 tablespoons rice vinegar
- Sesame seeds
- 2 tablespoons sugar
STEP 1: PREPARING THE SUSHI RICE
Washing the Rice:
Place the rice in a large mixing bowl, cover with water, and stir. Then transfer it to a strainer to remove the milky water. Repeat this process 3 times!
Cooking the Rice:
Put the water and rice in a saucepan or rice cooker.
Cover and heat on medium until boiling.
After boiling, cook for 5 minutes, then continue cooking on very low heat for 10 minutes.
Remove from heat, let it sit for 10 minutes with the lid on, and then transfer the rice to a large mixing bowl.
Seasoning the Rice:
Heat the vinegar with the sugar and salt.
Cook without boiling until the sugar is completely dissolved, then let it cool.
Mixing Everything:
Once the rice and vinegar are cool, mix them together in the large mixing bowl without crushing the grains, and let them sit at room temperature.
STEP 2: PREPARING THE FILLINGS
Cut the reblochon into slices: about 15 cm long and 1 cm wide.
Prepare small pieces of salad by hand.
Brown the bacon in the frying pan.
STEP 3: TIME TO ASSEMBLE
MAKING THE MAKI:
Place the nori sheet on the bamboo mat. Spread a layer of rice about 15 cm long and 0.5 cm thick.
Leave 5 cm of nori sheet at the top and bottom free to roll and seal the roll by moistening the end.
Place the salad lengthwise in the middle of the rice layer, then add the reblochon slice. Sprinkle with pepper and then add the bacon.
Roll up the maki and cut it into 6 pieces.
MAKING THE CALIFORNIA ROLLS:
Spread the rice directly on the bamboo mat. Place the nori sheet on top lengthwise. Leave 1 cm of rice at the top and bottom to make rolling easier.
Place the salad lengthwise in the middle of the rice layer, then add the reblochon slice. Sprinkle with pepper and then add the bacon.
Roll up the mat and add sesame seeds around the roll. And there you have it, just cut into pieces.
A local sushi, with the soul and flavor of our region.
Enjoy your meal!
