Sushi of Salmon and Avocado with Bittersweet Smoked Paprika Powder La Chinata
One week more, NETASA, family-owned business based on Plasencia in Spain and focused on manufacturing and marketing of their well-known Smoked Paprika Powder “La Chinata”, strengthens the universal nature of its product to prepare a “Sushi of Salmon and Avocado with Bittersweet Smoked Paprika Powder”, the most well-known Japanese dish featuring a slight touch of our paprika powder.
SUSHI OF SALMON AND AVOCADO WITH BITTERSWEET SMOKED PAPRIKA POWDER "LA CHINATA"
Ingredients for 4 people:
1 cup of long grain rice
2 cups of water
200 gr. of smoked salmon
1 avocado
4 nori seaweed leaves
Toasted sesame seeds
Vinegar for sushi
A pinch of salt
A pinch of sugar
Bitter-sweet smoked paprika powder "La Chinata"
Olive oil
Wasabi paste
Elaboration:
The first thing we must do is clean the rice, so it releases all of the starch.
We put it to boil in a pot with the two cups of water, when it boils, we lower the heat, we cover the pot and let it for 15 minutes, then we remove it from the fire and let it temper.
We warm up well the vinegar with the salt and the sugar, and then we mix it with the rice and let it cool.
We dispose of a bamboo mat and we cover it with plastic wrap with the same size.
We cut along one nori seaweed leaf by half and we place it in the bamboo mat, we cover the surface with a rice layer thickness of 1 cm. letting free a little bit of the top.
We turn the nori seaweed with the rice so that it ends placed in the plastic wrap.
We peel the avocado and we cut it into strips, the same thing with the salmon.
We place those ingredients only in the lower half of the nori seaweed.
We proceed to roll it with the help of the bamboo mat, pressing slightly. We do the same with the rest of the rolls.
We toast the sesame seeds, we let them cool and then we dip the rolls with the toasted sesame seeds making them roll. We sprinkle the smoked paprika powder over the rolls.
We prepare an oil of bitter-sweet smoked paprika powder "La Chinata", where we will dip the rolls.
We cut the roll with a sharped knife and we decorate if we want with a point of wasabi in each portion.
