Ispirazioni in cucina
SHRIMP, AVOCADO, GOAT CHEESE AND RASPBERRY URAMAKI WITH GOLD LEAF
- Difficulty medium
- Preparation 2 ore
- Tipology first course
- Portions 10 portions
- For the sushi dressing:
- Vinegar 1000 g
- Granulated sugar 800 g
- 2 bay leaves
- Black pepper grains
- Lemon juice
- For the Rice:
- Sushi rice / original 1 kg
- Water 1 kg
- Sushi dressing 250 g
- Goat cheese
- For the raspberry sauce:
- 250 g raspberries
- 15 g sugar
- 10 g apple cider vinegar.
Photo and recipe have the only purpose of presenting the product(*).
Prepare the seasoning by heating the vinegar on the stove along with the sugar and the bay leaves. Add a little salt, lemon juice and pepper grains to taste.
Blend everything then sieve to remove the seeds.
Wash the rice under running water 3 times or until the water is clear, add the same amount of water and let it rest for 20 minutes. Cover the pot with an airtight lid and proceed with cooking for the first 5-6 minutes on a high flame, then lower to a minimum and continue cooking for another 5-6 minutes. When the grains begin to rise, turn off the heat and let it rest covered for another 15 minutes.
Place the rice in a large container and season with the sushi dressing and spread out to cool quickly. Once it is lukewarm, place into a bowl and cover with a damp cloth or film. Important – never put it in the fridge.
spread a sheet of nori seaweed on a mat or film, place a thin layer of rice on it and turn it upside down so that the seaweed is facing up.
Stuff with raw prawns, avocado cut into small sticks, spreadable goat cheese, roll up and close.
Place a Gold Chef gold leaf on it and cut.
Arrange the uramaki on a serving plate accompanying them with the raspberry sauce.