Smoked Sardine Sushi Casa Santoña
What ingredients I need?
- - (Español) Sardina Ahumada Casa Santoña
- - (Español) Aguacate maduro
- - (Español) Arroz para sushi
- - (Español) Alga Nori
- - (Español) Wasabi, vinagre de arroz, azúcar, salsa de soja
- - (Español) Zanahoria
- - (Español) Ralladura de lima
How do I prepare?
Hi, how are you? I’m glad. The other day a friend told me that he was not a fan of sushi (BUUU !!) so we made a bet: we were going to prepare sushi together and if he did not like it, I invited him to dinner at any restaurant. I already knew his likes and took advantage. No raw fish, but neither “cooked”, exotic but known flavors and contrast between textures. And it occurred to me …
Smoked sardine sushi Casa Santoña with avocado, carrot and lime zest!
Clean hands and give him cane! First, cook rice. There are many ways to cook it: if boiled, steamed, pre-soaking, pre-washing, drying later the blablabla! Cook rice as you know it will leave you loose and let cool on a flat surface. When it is hot, add a mixture of rice vinegar and water in equal parts with a teaspoon of sugar and sprinkle a little over. The rice is ready.
Preparation of the ingredients that go inside the maki: we cut into sticks the smoked sardine Casa Santoña, the avocado, and the carrot. We grate the shell of the file.
MOUNTING: Warnning, which is harder and easier than it looks. Cut the nori seaweed in half and use one of the pieces. We place the nori on a mat or something with which we can roll and press. On the nori we put a little layer of rice, the smaller the better, covering all the seaweed except the last two fingers of the seawwed of the top. Place the filling (sardine, avocado and carrot) and roll.
Take the lower side with the thumbs and hold the inside with the rest of the fingers pressing a little. When we have the first turn, close the roll and press evenly and gently to make it look aesthetic and put the tips.Anyway, as I read it is pretty cryptic, I leave you a great youtube video to make your smoked sardine sushi.
You can put wasabi inside the maki or mix it with the soy sauce. The decorative and gustatory touch of the lime zest is very good, do not forget it.
Well we did the sushi, we had a great time trying it. A smoky flavor mixed with the freshness of the lime and boosted the sea flavor by the nori seaweed. A grainy texture gives way to a buttery with a light crunch of the carrot. Delicious! In the end, I owe a dinner to my friend. I believe that I will take him to eat smoked sardine Casa Santoña to one of its restaurants.
Do not forget to try tasty food!