So, I celebrated another birthday recently. Yep, 25. Again. What? I’m good at 25, I’ve got several years experience, and I’m sticking with it. But that is totally not what I wanted to talk about. What I *did* want to share with you is this recipe I recreated from the (awesome) restaurant we went to to celebrate for sushi…My Gawd, you guys…this place was just incredible…top floor of the Reina Isabel Hotel, panoramic views of the ocean and beach and islet and all of it’s twinkling glittery lights at night. The place is called La Parrilla (click here for pics and stuff), and the food was just out of this world. Fusion is probably the best way to describe the menu…Asian flavors combine with Peruvian and Italian influences to create some of the most fantastic flavor combinations…they also offer local dishes, and fresh fish selections according to season. To start, we decided upon the tuna sushi, and both of us just went nuts. I knew this one would be gracing our table at home pronto. I even kind of impressed my own self with how close I was able to come to the original. heh If you like tuna sushi, you are going to love this one, folks. It is dayumed good.
1/4 cup sweet soy sauce
1/4 cup rice vinegar
1 tablespoon Mirin
sesame oil to taste (I used about 1/2 teaspoon or so)
2 cups prepared sushi rice
3/4 pound (300 grams) sushi grade tuna
1 ripe avocado
sesame seeds to garnish
chopped cilantro to garnish (I didn’t have any, so I skipped it, but it really does go great with this, so I recommend adding it if you have some)
Prepare your rice and let cool.
Be sure that you specify to your fish monger that you will be eating the fish raw, you’ll want only premium sushi grade tuna for this.
Prepare the sauce.
Mix soy, vinegar, Mirin and sesame oil.
Prepare each sushi plate, chopped avodado on one side, tuna slices in the center, rice at the other side.
Drizzle sauce over tuna.
Garnish with sesame seeds (and cilantro if using).
4 cucharadas de salsa de soja dulce
4 cucharadas de vinagre de arroz
1 cucharada Mirin
aceite de sésamo al gusto (utilicé una cucharadita de café aproximadamente)
2 vasos arroz de sushi ya preparado
300 gramos de atún para sushi
1 aguacate maduro
semillas de sésamo para adornar
cilantro picado para adornar (no tenía en casa, pero si tienes, te lo recomiendo, el sabor es fantástico)
Preparar el arroz y dejar enfriar.
Asegúrate de que avisas al pescadero sepa que vas a comer el atún crudo–solo quieres máxima frescura para el sushi.
Preparar la salsa.
Mezclar la soja, vinagre, Mirin y aceite de sésamo.
Preparar cada plato de sushi, aguacate picado por un lado, atún en tiras por el centro, y arroz al atro lado.
Rociar el atún con la salsa.
Adornar con semillas de sésamo y cilantro