Smoked Sardine Sushi

Ingredients

- Casa Santoña Smoked Sardine
- Ripe avocado
- Sushi rice
- Nori seaweed
- Wasabi, rice vinegar, sugar, soy sauce
- Carrot
- Lime zest

Preparation

Hi, everything ok? 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 didn't like it, I would invite him to any restaurant for dinner. I already knew his tastes and took advantage of that. No raw fish, but not "cooked" either, exotic but familiar flavors and contrast between textures. And it occurred to me...

Casa Santoña smoked sardine sushi with avocado, carrot and lime zest!
Clean hands and let's get to work! First of all, cook the rice. There are many ways to cook it: boiling, steaming, pre-soaking, pre-washing, pre-drying and blablabla! Cook rice as you know it will be loose and let it cool on a flat surface. When it is resting hot, add a mixture of rice vinegar and water in equal parts with a teaspoon of sugar and sprinkle a little on top. The rice is ready.

Preparation of the ingredients that go inside the maki: cut the Casa Santoña smoked sardine, the avocado and the carrot into sticks. Grate the lime peel.

Finishing and Presentation

ASSEMBLY:

Note that it is more difficult and easier than it seems. Cut the nori seaweed in half and use one of the pieces. Place the nori on a mat or something with which we can roll and press. On top of the nori we put a layer of rice, the smaller the better, covering all the seaweed except the last two fingers of the seaweed on the top. Place the filling (sardine, avocado and carrot) and roll up. We take the bottom side with our thumbs and hold the inside with the rest of the fingers pressing a little. When we have made the first turn, close the roll and press evenly and gently to leave it aesthetic and tuck the ends. Anyway, as I know that reading it is quite 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 made the sushi, had a great time and tasted it. A smoky flavor mixed with the freshness of the lime and the sea flavor enhanced by the nori seaweed. A grainy texture gives way to a buttery one with a slight crunch from the carrot. Delicious!

So, I owe my friend a dinner. I think I will take him to eat smoked sardines from Casa Santoña to one of their restaurants, so be sure to try some tasty food!