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Alejandra

Alejandra Cota

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Sushi Sandwich

1 h
Easy
39
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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 servings
  • 6 sticks of surimi
  • 2 pieces of serrano pepper
  • 1/4 of piece of White onion
  • 3 spoonfuls of Mayonnaise
  • 1/2 piece of cream cheese 95 g
  • 1 tablespoon of chipotle peppers in adobo sauce ground
  • 1 tablespoon of rice vinegar
  • 2 spoonfuls of soy
  • 1 Cup of purple cabbage fillet, for pickled cabbage
  • 1 tablespoon of lemon juice for pickled cabbage
  • 1/4 of Cup of radish for pickled cabbage
  • 1/2 Cup of rice vinegar for pickled cabbage
  • 1/4 of Cup of soy sauce for rice dressing
  • 3 spoonfuls of sugar for rice dressing
  • 3 cups of sushi rice Cooked
  • 5 pieces of seaweeds for sushi
  • enough of Water hot
  • 1 piece of avocado cut into thin slices
  • 100 grams of Salmon fresh, cut into strips
  • 1 piece of surimi cut into slices
  • 1 piece of carrot grated, to decorate
  • enough of ginger To accompany
  • enough of 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.
    Calories
    401
    kcal
    20%
    Carbohydrates
    66.6
    g
    22%
    Proteins
    12.1
    g
    24%
    Lipids
    10.3
    g
    16%
    Fiber
    2.6
    g
    5.2%
    Sugar
    10.5
    g
    12%
    Cholesterol
    15.8
    mg
    5.3%
    Esha
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