Name: Sushi Sandwich
Prep time: 60 min
Yield: 5
Cuisine: Japonesa
Ingredients: 6 sticks surimi; 2 serrano chiles; 1/4 white onions; 3 tablespoons mayonnaise; 1/2 cream cheese, 95 g; 1 tablespoon chipotle chile in adobo sauce, ground; 1 tablespoon rice vinegar; 2 tablespoons soy; 1 cup red cabbage, fileted, for the pickled cabbage; 1 tablespoon lime juice, for the pickled cabbage; 1/4 cups radish, for the pickled cabbage; 1/2 cups rice vinegar, for the pickled cabbage; 1/4 cups soy sauce, for seasoning the rice; 3 tablespoons sugar, for seasoning the rice; 3 cups sushi rice, cooked; 5 seaweed, for sushi; water, hot; 1 avocado, cut into slices; 100 grams salmon, fresh, cut into strips; 1 surimi, sliced; 1 carrot, grated, for decoration; ginger, for serving; wasabi, for serving

Preparation

Low

For the Tampico sauce, place the surimi sticks, tree chili, white onion, mayonnaise, cream cheese, chipotle, rice vinegar, and soy sauce in the processor. Process until you obtain a thick paste, remove from the processor, and set aside. In a bowl, mix the red cabbage with the radishes, rice vinegar, soy sauce, and let it rest for a few minutes, stirring constantly to achieve even pickling.