— nigiri and crispy temaki of Salgot llonganissa sausage
For the nigiri:
Mix the boiled sushi rice with the chopped llonganissa sausage and form 28 g oval balls.
Top each rice ball with a touch of teriyaki sauce to help the llonganissa sausage slice stick.
Add the fried wonton pastry.
For the crispy temaki:
Paint the pastry wrappers with the squid ink.
Wrap the pastry round a cone-shaped mould and fry.
Marinate the chopped llonganissa sausage in a little soy sauce.
Mix the rice with the chopped llonganissa sausage and carefully fill the crispy cones.
Top with the fried onions and chilli threads.
To make the nigiri:
To make the crispy temaki: