Verrini Japanese-style "lost in translation"
1.2k 60 минут 5 порции
Continue to enjoy your set of Marinov and benefit from it. Today, my engineering thought turned towards me his beloved Japanese cuisine. If we ask the Japanese to do sushi in a glass, he will see us mad. But for Europeans, this option can be very attractive. Elegant form, effective presentation and the taste of real sushi!
Ingredients for Verrini Japanese-style "lost in translation"
- Figure - 70 g
- Water - 150 ml
- Vinegar - 1 tsp.
- Sugar - 0.5 tsp.
- Salmon - 20 g
- Shrimp - 3 PCs
- Caviar - 1 tbsp
- Caviar black - 1 tbsp
- Avocado - 20 g
- Cucumber - 30 g
- Seeds - 1 tbsp
- Cheese - 1 tbsp
Step by step instruction of cooking Verrini Japanese-style "lost in translation"
First, cook the rice according to the instructions on the package. As a rule, it must be thoroughly washed, leave in cold water for 20 minutes, then put on fire. Once it boils, reduce the heat, cover and leave until then, until the rice has absorbed all the water. After this cools a bit, pour in rice vinegar, diluted with sugar and stir. The rice is ready.
Nori seaweed cut with scissors into very small petals.
Number one: salmon and Philadelphia cheese. Decorate with seaweed and a dash of wasabi.
Number two: chopped cooked shrimp. Put on top of the lush cap from sprouts of seeds of onion.
Number three: finely chopped avocado. Top — a little black caviar capelin and leaf pickled ginger.
Number four: in the center - red caviar top — black capelin ROE. Decorate with rice and wasabi.
Number five: finely chopped fresh tomatoes (previously peeled). On top decorate with cut cucumber skin and a few eggs of salmon ROE.
Before serving it is best to keep the cups at room temperature (like traditional sushi). Will hardly eat this dish with chopsticks, so I advise you to stock up on little spoons.
The perfect complement to soy sauce. Well, for sake lovers.