Sushi platter
— nigiri and crispy temaki of Salgot llonganissa sausage
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Method 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. |
Ingredients 10 unitsTo make the nigiri:
To make the crispy temaki:
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