Dried Corn with Panko Salmon and Prawns

75 min
This dish is an icon of Peruvian-Japanese fusion. It consists of a sushi roll (maki) prepared with rice on the outside (“uramaki”), filled with crispy panko prawns and creamy avocado. The roll is covered with thin slices of fresh salmon and cut into bite-sized pieces. The final magic happens when you generously bathe it with a homemade acevichada sauce, a powerful and creamy emulsion with all the flavors of classic tiger milk. It is decorated with togarashi and chives for a perfect finish. It's an explosion of textures and flavors in every bite.

INGREDIENTES

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4
Rolls

HERRAMIENTAS

  • + Pot with lid for rice.
  • + Large non-metallic bowl (Hangiri, if you have one).
  • + Makisu (bamboo mat).
  • + Film paper.
  • + Immersion blender.
  • + Very sharp knife.

INSTRUCCIONES

Step 1:

Prepare the Rice (Shari). Wash the rice in a bowl with cold water, stirring gently, until the water is almost clear. Drain it well. Cook the rice with the same amount of water over low heat for 25 minutes, tightly covered. Meanwhile, heat the sushi vinegar ingredients in a small pot until the sugar and salt dissolve (without boiling). Let it cool down. Once the rice is ready, transfer it to a large bowl and, while you fan it, pour in the sushi vinegar and mix with cutting movements. Allow it to cool to room temperature.

Step 2:

Make the Acevichada Sauce. In the bowl of the immersion blender, place the eggs, celery, kion, garlic, onion, chili pepper, lemon juice, mustard, coriander, salt and pepper. Pour all the oil on top. Insert the mixer all the way to the bottom and start blending without moving it. When the base emulsifies, slowly rise and fall to incorporate all the oil until a creamy sauce is obtained.

Step 3:

Assemble the Maki. Line your bamboo mat with plastic wrap. Place half a sheet of nori seaweed with the rough side up. Get your hands wet, take a rice ball (about 100-120g) and spread it evenly over the nori. Turn the set upside down (the rice will remain on the plastic).

Step 4:

Fill and Roll. Place some avocado sticks and two or three fried prawns in the center of the nori. With the help of the mat, roll it tightly, pressing to make it compact.

Step 5:

Cover and Cut. Place the salmon sheets on the roll and press gently with the mat to adhere. Moisten the blade of a well-sharpened knife and cut the roll into 8 or 10 pieces.

Step 6:

Plating. Arrange the makis on a plate. Wash them generously with the acevichada sauce. Sprinkle with togarashi, the chopped chives and garnish with edible flowers if desired.

TIPS

  • + Rice is the Soul: The success of a good maki lies in rice. Wash it thoroughly to remove excess starch and use the correct proportions of vinegar. Never put it in the refrigerator to cool it down.
  • + Wet Hands: Always have a bowl of water (“tezu”) next to you to get your fingertips wet. This will prevent the rice from sticking to your hands when you assemble the rolls.
  • + Sharp and Wet Knife: For clean cuts that do not disassemble the roll, it is essential to use a very sharp knife and moisten the blade with a wet cloth before each cut.
  • + Don't Overfill: The temptation is great, but if you put too much padding, it will be very difficult for you to close the maki and it will disassemble. Less is more.