These rolls are exquisite; they can be filled with salmon, tuna, grilled beef steak, ground meat, and chicken. The combination of vegetables and mango should not be changed, as it gives a delicious touch.
1/2 cucumbers, peeled, seedless and cut into strips
1 carrot , large, cut into thin strips
1 sprig celery, cut into strips
2 sticks surimi, in strips
50 grams pink shrimp, cooked
2 tablespoons mayonnaise
2 tablespoons red onion, finely chopped
1/2 mangoes, petacón, peeled, deboned, and cut into strips
1/2 avocados, peeled, deboned, and cut into strips
1 stick cream cheese, 190 g
1/2 cups orange juice
1 lemon , its juice
1/3 cups soy sauce
blacks sesame seeds, for garnish
Preparation
45 mins
15 mins
Medium
Bring 2 liters of water to a boil, when it starts boiling, add the soup. Add the sesame oil, apple cider vinegar, and salt. Reduce the heat and cover the pot. After 12 minutes, turn off the heat and let it rest for about 3 minutes.
Drain the pasta perfectly.
Meanwhile, in a bowl, mix the shrimp, onion, and mayonnaise.
In another bowl, we mix orange juice, lemon juice, and soy sauce, set aside and refrigerate.
On a bamboo mat, covered with plastic, we center a sheet of seaweed, spread a thin layer of bowtie pasta soup, pressing down, leaving a 3 cm space at each end of the seaweed.
In the center of the seaweed, form a line with strips of surimi, celery, cucumber, carrot, avocado, shrimp with mayonnaise, mango, and cream cheese.
We roll the bamboo mat, making sure to form a uniform roll. Repeat the same process until all 6 rolls are finished.
We place the rolls in the freezer for approximately 1 hour to firm up a bit, so we can slice the sushi.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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