Nigiri Anticuchero Recipe
salmon belly, lightly torched with anticuchera sauce, pachikay, avocado, quinoa
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Ingredients
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Nigiri Base
Toppings
Method
Preparing Sushi Rice
Rinse the Rice
In a fine mesh strainer, rinse 2 cups of sushi rice under cold water until the water runs clear. This removes excess starch.
Cook the Rice
Combine the rinsed rice with 2.5 cups of water in a rice cooker. Cook according to the rice cooker's instructions until fluffy and tender.
Season the Rice
Once the rice is cooked, transfer it to a large bowl. Mix together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the rice while it's still warm. Allow it to cool to room temperature.
Cooking Quinoa
Rinse the Quinoa
Rinse 1 cup of quinoa under cold water to remove its natural coating, which can be bitter.
Cook the Quinoa
In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Preparing the Toppings
Slice Avocado
Cut the avocado in half, remove the pit, and slice it into thin wedges.
Assembling the Nigiri
Form the Nigiri Base
Wet your hands with water to prevent sticking. Take a small handful of seasoned sushi rice, about 2 tablespoons, and form it into an oval shape.
Add Toppings
Place a slice of the torched salmon belly on top of each rice oval. Drizzle with 1 tablespoon of anticuchera sauce and a small amount of pachikay.
Serve
Arrange the nigiri on a plate. Serve with extra avocado slices and a side of quinoa for a complete dish.