Sushi de anguila: la tendencia gastronómica de 2017

Ingredientes

• 220 g sushi rice
• 3 tbsp rice vinegar
• 4 nori sheets
• 2 tsp wasabi paste
• 1 tbsp salt
• 1 tbsp sugar
• smoked eel
• thickened teriyaki sauce
• toasted sesame seeds
• 1/4 avocado

Preparación

1. 1

   1. Cut the eel into thin strips. Cook the rice according to the package instructions. It's not necessary to use special sushi rice; any long-grain rice will do. Add a little more water than indicated and be careful that the rice doesn't dry out. Now mix the rice vinegar, sugar and salt into the rice and gently fold the rice with a wooden spoon to combine. Let the rice cool.2. On a flat surface, place a nori sheet on a lightly moistened bamboo mat. Spread a quarter of the rice along one edge of the nori sheet and press it flat. Leave a 2 cm wide border open along the three edges of the rice. Spread ½ teaspoon of wasabi over the center of the rice. Place the eel on top. Drizzle some teriyaki sauce in the middle, sprinkle on some sesame seeds, then add the avocado, a little more teriyaki and plenty more eel. Add another drizzle of teriyaki and more sesame seeds, then roll up. Use the mat to support the roll as you roll the nori around the filling. Seal the roll if necessary with a little rice vinegar or water.