Sushi

Ingredients:

• 500 g sushi rice
• 150 ml rice vinegar
• 60 g sugar
• 5 g salt
• 100 g salmon
• 150 g king prawns
• Tabasco
• 1 avocado
• nori seaweed sheets
• ginger
• soy sauce
• Respiro – Emozioneolio extra virgin olive oil

Preparation:

1. Rinse the rice thoroughly under running water.
2. Soak in cold water for 15 minutes, rinse and repeat for another 15 minutes.
3. After rinsing thoroughly, place the rice in a saucepan and cover with water.
4. Boil until all the water has been absorbed.
5. Transfer to a bowl and leave to cool.
6. Slice the salmon and avocado very thinly using a very sharp, smooth-bladed knife.
7. Cook the prawns in a pan with grated ginger and a few drops of Tabasco.
8. Use a sushi mat to start assembling your maki.
9. Place a nori sheet on the mat, spread with sushi rice and make a horizontal row of salmon and avocado, prawns and avocado, or your preferred filling.
10. Roll everything up with the help of the mat to form a long, narrow roll.
11. Cut the maki using a sharp knife with a slightly moistened blade.
12. Mix 4 tablespoons of soy sauce with 1 tablespoon of Respiro extra virgin olive oil and dip your maki in the sauce!

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.