Recipes

Nigiri sushi with avocado and pistachios

35MIN min

Time

35MIN persons

Servings

MEDIUM

Difficulty

0 / 5 (0 votes)

Rating

Ingredients

  • Borges toasted pistachios
  • 1 avocado
  • 4 tablespoons of wasabi mayonnaise
  • 4 tablespoons of chili sauce
  • 30g tobiko caviar (flying fish)
  • Rice:
  • 300g Sundari sushi rice
  • 20ml rice vinegar
  • 16g sugar
  • 8g of salt
  • 360 ml of water
  • Mayonnaise:
  • 1 egg yolk
  • 20 ml rice vinegar
  • 100 ml Borges olive oil
  • 1c/c of wasabi

Step by step

  1. Step 1

    Wash the rice with cold water to remove starch. Place in a pot with 360 ml of water, cover the pan with foil. Put on high fire, and down to a minimum when a boil. Cook for 10 min and let stand for 5 minutes more.

    Meanwhile, mix the sugar, salt and rice vinegar. Mix the rice with a spatula, evenly amalgamated. Roll out on a tray to air quickly with the spatula as if cut your rice.

    Prepare mayonnaise, mix the egg yolk with the vinegar and wasabi, add oil thread while flirting with a blender, add salt .

    With wet hands, create rice cakes. On each one place a couple of strips of avocado, a little mayonnaise , a teaspoon of eggs and a teaspoon of chili sauce.

    Spread chopped pistachios over it.

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