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Alejandra

Alejandra Cota

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Sushi Sandwich

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If you are a fan of making sushi and trying new flavors, this Sushi Sandwich recipe is the best option to share an afternoon or evening with friends. This sushi recipe has a seaweed cover and a filling of homemade tampico sauce and pickled cabbage.
Learn more about Alejandra Cota

Ingredients

5 portions
  • 6 sticks surimi
  • 2 serrano peppers
  • 1/4 white onions
  • 3 tablespoons mayonnaise
  • 1/2 cream cheeses, 95 g
  • 1 tablespoon chipotle peppers in adobo sauce, ground
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy
  • 1 cup purple cabbage, fillet, for pickled cabbage
  • 1 tablespoon lemon juice, for pickled cabbage
  • 1/4 cups radish, for pickled cabbage
  • 1/2 cups rice vinegar, for pickled cabbage
  • 1/4 cups soy sauce, for rice dressing
  • 3 tablespoons sugar, for rice dressing
  • 3 cups sushi rice, Cooked
  • 5 seaweeds, for sushi
  • enough Water, hot
  • 1 avocado, cut into thin slices
  • 100 grams Salmon, fresh, cut into strips
  • 1 surimi, cut into slices
  • 1 carrot, grated, to decorate
  • enough ginger, To accompany
  • enough wasabi, To accompany

Preparation

For the Tampico sauce, place the surimi bars, the chile de árbol, white onion, mayonnaise, cream cheese, chipotle, rice vinegar and the soy sauce in the processor. Process until a thick paste is obtained, remove from the processor and set aside.
In a bowl mix the purple cabbage with the radishes, the rice vinegar, the soy sauce and rest a few minutes stirring constantly to achieve a smooth pickle.
In a bowl, mix the rice vinegar with the sugar and bathe the rice. Stir to integrate well.
Place the seaweed on a bamboo mat with a plastic wrap. With a small spray bottle, sprinkle a little water on the seaweed to moisten it slightly. Moisten your hands with a little water and spread the rice over the seaweed, covering well.
Arrange the avocado, salmon, surimi, carrot, tampico paste and pickled cabbage. With your hands closes like an envelope, tighten well and set aside.
On a board with the help of a sharp and wet knife, cut in half wrap in waxed paper and decorate with grated carrot, accompanied with wasabe and gingerbread. Enjoy

PRESENTATION

Garnish with grated carrot, wasabe and ginger.

TIPS

You can make your rice in the steamer and it will come out just right.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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