Vegetales con Agridulce

NIGIRIS

SUSHI ROLLS

ARKAYAO 52 PIEZAS A TU ELECCIÓN

SASHIMIS

Arroz salteado en un Wok, mezclado con frescos Vegetales y jugosos trozos de Carnes

Arroz Teriyaki

El Chow Fan es un clásico de la cocina China, preparado con arroz blanco en lugar de fideos de arroz

Chow Fan

Dumplings (Gyoza) de Cerdo

Carne, arroz sushi, aguacate, salsa de miel y salsa de anguila

Waka Waka

Salteado con cebolla y ajies con salsa teriyaki

Res Teriyaki

Salteado con cebolla y ajíes con salsa teriyaki

Cerdo Teriyaki

Salteado con vegetales y salsa teriyaki hecha hecha en casa

Pollo Teriyaki

Camarón Empanizado, Cream Cheese, Puerro, Plátano Maduro, Aguacate, Ajonjolí, Salsa Miel y Salsa Anguila

El Hulk

Sushi Roll con Camarón Empanizado, Cream Cheese, Puerro, Bacon, Plátano Maduro, Ajonjolí, Salsa Miel y Salsa Anguila

Ta-Aki Yao

Philadelphia Roll

Eggrolls

Lava todos los vegetales. Corta el brócoli en floretes medianos (aprox. 2 cups). Pela la zanahoria y córtala en rodajas finas o en diagonales (1 cup). Corta los pimientos en tiras (0.5 cup cada uno), la cebolla en plumas (0.5 cup) y la berenjena en cubos de 2 cm (1 cup). Mantén los guisantes congelados listos para añadir.

Lavar y cortar

Pica finamente el ajo y ralla el jengibre. Reserva.

En un tazón pequeño mezcla la salsa de tomate (ketchup) 0.5 cup, vinagre de arroz 3 tbs, azúcar moreno 3 tbs, salsa de soja 1.5 tbs y 0.25 cup de agua. Prueba y ajusta el dulzor o acidez si lo deseas (más vinagre para ácido, más azúcar para dulce).

En otro recipiente disuelve la maicena 1 tsp en 1 tbs de agua fría hasta que no queden grumos. Reserva.

Si usas, añade 0.5 tsp de aceite de sésamo y 0.25 tsp de copos de chile a la mezcla y revuelve.

Calienta un wok o sartén grande a fuego medio-alto. Añade 2 tbs de aceite vegetal y deja que se caliente hasta que brille pero no humee.

Añade el ajo picado (2 tsp) y el jengibre rallado (1 tsp). Saltea 15-20 segundos hasta que liberen aroma, cuidando que no se quemen.

Agrega primero las zanahorias y el brócoli (los vegetales más firmes). Saltea 2-3 minutos moviendo constantemente para que se doren ligeramente pero mantengan textura.

Incorpora la berenjena y las cebollas y saltea 2 minutos más. La berenjena absorberá aceite; si parece muy seca añade 1 tbs de agua.

Añade los pimientos (rojo y amarillo) y los guisantes congelados. Saltea 1-2 minutos más hasta que todos estén crujientes-tiernos (al dente).

Reduce el fuego a medio. Vierte la mezcla de salsa agridulce sobre los vegetales y remueve para mezclar bien.

Añade la maicena disuelta y mezcla constantemente. Cocina 1-2 minutos hasta que la salsa espese y cubra uniformemente los vegetales.

Prueba y ajusta sazón: si necesita más sal añade 0.25-0.5 tbs de salsa de soja; si necesita más dulzor añade 0.5 tbs de azúcar.

Retira del fuego. Si lo deseas, espolvorea semillas de sésamo tostadas (1 tsp) y cebolleta en rodajas (1 tbs) por encima.

Sirve inmediatamente sobre arroz blanco o integral (4 cups cocidas para 4 porciones).

brócoli (floretes)

zanahoria

pimiento rojo

pimiento amarillo

cebolla morada

berenjena

guisantes congelados

aceite vegetal

ajo (picado)

jengibre fresco (rallado)

salsa de tomate (ketchup)

vinagre de arroz (o vinagre blanco)

azúcar moreno

salsa de soja

agua

maicena (fécula de maíz)

agua fría (para disolver maicena)

aceite de sésamo (opcional)

copos de chile (opcional)

semillas de sésamo tostadas

cebolleta (en rodajas finas)

arroz blanco o integral cocido

Place 2 cups Japanese short-grain rice in a bowl and cover with cold water. Swirl gently with your hand and drain the cloudy water. Repeat rinsing and draining 4–6 times until water is nearly clear. Drain rice in a fine sieve for 20–30 minutes. Combine drained rice and 360 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to the lowest heat, cover, and simmer 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Rinse and cook rice

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve (microwave 10–15 seconds if needed).

Make sushi vinegar

Transfer hot cooked rice to a large, shallow wooden or plastic bowl (hangiri or similar). Gently spread rice out and evenly pour the vinegar mixture over it. Using a rice paddle or spatula, cut and fold the rice to mix — avoid stirring or mashing. Fan the rice while folding (or use a hand fan) to cool it quickly until slightly warm (about body temperature). Cover with a damp cloth to keep moist. Use within 1 hour.

Season rice

Keep sashimi-grade salmon and tuna chilled until assembly. Slice fish crosswise into 8 pieces each, about 3–4 mm thick and approximately 7–8 cm long by 3–4 cm wide (slightly tapered). For cooked shrimp, if necessary, butterfly by slicing through the belly without cutting fully through and press flat. Pat all toppings dry with paper towel to remove excess moisture.

Prepare toppings

Wet your hands with water lightly (mix a little rice vinegar in the water to prevent rice sticking). Take roughly 2 tablespoons (about 20–25 g) of sushi rice and form it into an oblong mound (nigiri) by gently pressing and shaping with your fingers — pressure should be firm enough to hold shape but not crush the grains. Repeat to make 8 rice mounds.

Shape nigiri rice

Lightly dab a small amount (a thin smear, about 1/8–1/4 tsp) of wasabi on the underside of each fish slice where it will touch the rice. Place the fish slice over each rice mound, pressing gently to adhere. For shrimp nigiri, place the butterflied shrimp on the rice with the shell-side down; if desired, secure shrimp with a 1 cm wide nori strip wrapped around the middle. Repeat until you have 8 pieces total (suggestion: 3 salmon, 3 tuna, 2 shrimp).

Apply wasabi and top

Optionally sprinkle a small pinch of toasted sesame seeds on the salmon or tuna. Arrange nigiri on a serving plate with pickled ginger on the side and soy sauce in a small dish for dipping. Serve immediately while rice is slightly warm to room temperature. Nigiri is best eaten within 30–60 minutes of assembly.

Finish and garnish

Keep raw fish chilled until just before serving. Use sushi-grade fish sourced from a reputable supplier. If you need to store leftovers, refrigerate and consume within 24 hours, though quality will decline. Consume with soy sauce and ginger; use wasabi sparingly if sharing.

Japanese short-grain rice

Water (for cooking rice)

Rice vinegar

Sugar

Fine sea salt

Fresh sushi-grade salmon (sashimi-sliced)

Fresh sushi-grade tuna (sashimi-sliced)

Cooked shrimp, butterflied and deveined

Wasabi (Japanese paste)

Pickled ginger (gari) to serve

Soy sauce (for serving)

Sesame seeds (lightly toasted)

Nori strips (optional; thin, for shrimp or presentation)

Place the 2 cups of short-grain rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–5 minutes). Drain thoroughly.

Rinse

Combine rinsed rice and 480 ml water in a medium saucepan. Cover, bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes.

Cook

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan and warm gently just until sugar dissolves; do not boil. Transfer hot cooked rice to a large wooden or heatproof bowl. Pour the seasoned vinegar evenly over the rice and fold with a wooden spatula or rice paddle using slicing motions to mix and cool. Fan the rice while folding to help it gloss and cool to room temperature (about 10–12 minutes).

Season

Prepare workspace: place bamboo mat on counter and wrap with plastic film to prevent rice sticking. Have a small bowl of water nearby to wet hands and knife between cuts.

Cut fish into long thin strips (about 1 cm thick). Slice avocado and cucumber into long thin strips. Shred imitation crab or chop cooked shrimp into thin pieces. In a small bowl mix 3 tbs mayonnaise with 1 tsp sriracha to make a mild spicy mayo; adjust heat to taste.

Prepare fillings

For each roll: place one nori sheet shiny-side down on the bamboo mat. Wet hands and spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1.5–2 cm border at the far edge. Sprinkle a few sesame seeds over the rice if desired. Carefully flip the nori so rice side is down (for inside-out roll) OR keep rice up (for traditional roll) depending on preference. Place a line of filling ingredients across the near edge: about 40–50 g fish, a few strips of avocado, cucumber, and 35–40 g crab. Add a small drizzle (about 1 tsp) of spicy mayo across the fillings.

Assemble roll (x4)

Use the bamboo mat to lift the near edge and roll tightly away from you, tucking the fillings in and applying gentle even pressure to form a firm cylinder. Once rolled, press the mat around the roll to shape it for 10–15 seconds. Repeat to make 4 rolls total.

Roll

Wet a sharp knife with water and wipe clean between slices. Cut each roll in half lengthwise if desired, then into 8 equal pieces (for 4 rolls × 8 pieces = 32 pieces total — if you want exactly 4 rolls / 8 pieces total, cut each roll into 2 pieces; adjust here to your portioning). Recommended: cut each full roll into 8 pieces by halving then quartering each half for uniform 8–10 piece rolls. Clean and wet knife between cuts to prevent sticking.

Cutting

Arrange sushi pieces on a serving platter. Garnish with pickled ginger and a small dollop of wasabi on the side. Lightly drizzle sesame oil over rolls if desired and sprinkle toasted sesame seeds on top. Serve with soy sauce for dipping.

Storage: consume fresh within a few hours for best texture. Store any leftovers in an airtight container in the refrigerator up to 24 hours; rice will begin to harden and nori will soften.

short-grain sushi rice (uncooked)

water

rice vinegar

granulated sugar

fine sea salt

nori sheets (full-size)

sushi-grade salmon (or tuna), julienned

avocado, sliced into thin strips

English cucumber, julienned (seeds removed)

imitation crab (kani) or cooked shrimp, shredded

mayonnaise (for spicy sauce)

sriracha (for spicy sauce)

soy sauce

pickled ginger (gari)

wasabi paste

toasted sesame seeds

sesame oil (optional, for drizzle)

bamboo sushi mat (wrapped in plastic)

sharp knife

Decide your mix so total equals 52 pieces. Example: 20 chicken + 10 pork + 10 shrimp + 12 vegetarian = 52. Adjust quantities according to choice, keeping total 52.

Portion selection

If using larger chicken pieces, cut into bite-sized pieces so cooking is even. Pat proteins dry with paper towels.

In a large bowl combine soy sauce, olive oil, lime juice, honey, minced garlic, smoked paprika, black pepper, salt and chili flakes (optional). Whisk until combined.

Prepare basic marinade

Divide marinade into portions for each protein type: reserve about 1/2 cup teriyaki for brushing later. Place chicken in one bowl, pork in another, shrimp in a third, and vegetarian pieces in a separate bowl. Pour appropriate marinade over each (about 3/4 to 1 cup per protein bowl depending on amount), toss to coat, cover and refrigerate: chicken & pork 2–4 hours, shrimp 20–30 minutes, vegetables 30–60 minutes.

Place flour mixed with cornstarch in one shallow dish and season with 1 tsp salt and 1/2 tsp black pepper. Beat eggs in a second dish. Place panko in a third dish.

Set up breading station

For pieces you want fried (for example 12 of the chicken pieces and 6 of the pork), dredge each marinated piece first in flour mixture, then in beaten egg, then coat with panko. Place on a tray and let rest 10 minutes to set the crust.

Heat vegetable oil in a deep pan to 350°F (175°C) or medium-high if using a thermometer is not available. Fry breaded pieces in batches without overcrowding for 4–6 minutes per batch (smaller pieces 3–4 min) until golden and internal temp reaches 75°C (165°F) for chicken, slightly less for pork depending on cut. Remove to a wire rack over a tray and keep warm.

For marinated chicken, pork, shrimp and vegetables not breaded: preheat grill or oven to 200°C (400°F). If grilling, oil grates. Thread shrimp and vegetables onto skewers if desired. Grill chicken and pork 6–8 minutes per side depending on size until internal temp 75°C (165°F) for chicken and 63°C (145°F) for pork (allow carryover). Shrimp cook quickly (2–3 minutes per side) and turn opaque. In the oven, roast on a sheet tray 12–20 minutes depending on piece size, turning halfway.

Grill or roast

During last 2 minutes of cooking, brush grilled or roasted pieces with reserved teriyaki sauce to glaze. For fried pieces, you can also lightly brush teriyaki immediately after frying for extra flavor.

On a large platter arrange the 52 pieces in groups by type for visual variety. Keep fried, grilled and vegetarian sections distinct so diners can select preferences.

Arrange pieces

Garnish with lime wedges, sprinkle chopped cilantro over the platter, and scatter pickled onions around. Place bowls of dipping sauces (sriracha mayo, ketchup, mustard or extra teriyaki) and a side of rice or fries.

Label or note any spice levels and allergens (soy, gluten, shellfish, eggs) for diners.

Serve immediately while warm. For best quality, refrigerate leftovers in airtight containers within 2 hours and consume within 3 days. Reheat fried pieces in a 180°C (350°F) oven for 8–10 minutes to restore crispness.

chicken pieces (thighs/drumsticks/breast strips)

pork pieces (small ribs/loin cubes)

shrimp (peeled, deveined)

vegetarian skewers (mushroom, pepper, zucchini)

olive oil

lime juice

honey

garlic (minced)

smoked paprika

ground black pepper

salt

chili flakes (optional)

teriyaki sauce (for brushing)

all-purpose flour

cornstarch

eggs (beaten)

panko or breadcrumbs

vegetable oil (for frying)

lime wedges

fresh cilantro (chopped)

pickled onions

rice or fries (choose one)

dipping sauces (sriracha mayo, ketchup, mustard)

Keep the fish well chilled until ready to slice. Using a very sharp sashimi or fillet knife, trim any silver skin or sinew and remove pin bones. For 1 lb of fish, slice into 1/4"–1/3" (6–8 mm) thick slices on a slight diagonal for long, attractive pieces. Aim for 8–12 pieces depending on size. Wipe the blade with a clean damp cloth between passes to keep clean cuts.

Chill and slice fish

In a small bowl combine 1/2 cup soy sauce, 2 tbs mirin, 1 tbs rice vinegar and 1 tsp sesame oil. Stir in 1 tbsp thinly sliced green onion and 1 tsp toasted sesame seeds. Taste and adjust: add a squeeze of lemon or yuzu if you want brighter acidity.

Make dipping sauce (ponzu-style alternative)

Portion wasabi paste into a small dish for the table. Arrange pickled ginger in a small bowl or on the platter. Prepare lemon or yuzu wedges.

Wasabi and garnishes

Place a small mound of julienned daikon radish near the center or edge of a chilled serving plate. Fan the sashimi slices over or beside the daikon so each piece is visible and accessible. Tuck shiso leaves and microgreens between slices for color and aroma.

Put the soy-based dipping sauce into a shallow dish for each diner or a communal bowl. Add wasabi and pickled ginger on the side. Place lemon/yuzu wedges on the plate for optional squeezing.

If you want lightly seared aburi-style sashimi, brush the top surface of select slices lightly with neutral oil and a thin smear of soy-miso glaze (mix 1 tsp miso paste with 1 tsp soy sauce). Using a culinary torch, quickly pass the flame 1–2" above the fish until the surface just chars and becomes slightly caramelized (5–10 seconds per slice). Do not overcook — the interior should remain raw. Alternatively, very briefly sear the fish flesh-side down in a smoking-hot cast-iron pan for 2–4 seconds, then immediately cool on a chilled plate.

After torching, sprinkle the seared pieces with a pinch of toasted sesame seeds and a few thinly sliced green onions.

Serve immediately while fish is cold and fresh. To eat, dab each slice lightly in the dipping sauce — avoid soaking — and add a small amount of wasabi directly to the fish if desired. Between bites, cleanse the palate with pickled ginger.

Store any unused raw fish covered in the coldest part of the refrigerator and use within 24 hours; do not refreeze previously frozen sashimi-grade fish once thawed.

sushi-grade ahi tuna (or salmon, yellowtail, or mixed)

daikon radish, julienned (oroshi)

shiso leaves (optional)

microgreens or mizuna (optional)

lemon or yuzu wedges

soy sauce (light or tamari for gluten-free)

mirin

sesame oil

green onion, thinly sliced

toasted sesame seeds (white or black)

neutral oil (grapeseed or vegetable) for brushing

soy-miso glaze (see directions)

Cocinar el arroz con antelación y refrigerarlo al menos 2 horas o usar arroz del día anterior. Esto ayuda a que los granos queden sueltos al saltear.

Mezclar la salsa teriyaki: en un tazón pequeño combinar salsa de soja, mirin, azúcar moreno, ajo picado, jengibre rallado y agua. Disolver la maicena en 1 cucharada adicional de agua fría y reservar.

Cortar todas las verduras y las carnes según indicado. Secar ligeramente las piezas de pollo y res con papel de cocina y sazonar con sal y pimienta.

Calentar un wok o sartén grande a fuego alto hasta que esté muy caliente. Agregar 1 cucharada de aceite vegetal. Añadir el pollo en una sola capa y saltear sin mover durante 1 minuto para que dore, luego mover y cocinar 2–3 minutos más hasta que esté casi cocido. Retirar el pollo a un plato y reservar.

Saltear pollo

Si es necesario, añadir 1 cucharadita de aceite más (o aceite de sésamo para aroma). Añadir la carne de res en una sola capa y saltear 1–2 minutos hasta que esté dorada pero aún jugosa. Retirar y reservar con el pollo.

Saltear res

Reducir ligeramente el fuego a medio-alto. Añadir 1 cucharada de aceite vegetal al wok. Agregar la cebolla y la zanahoria; saltear 1–2 minutos hasta que empiecen a ablandar.

Incorporar el pimiento y el brócoli; saltear 2–3 minutos hasta que el brócoli esté tierno-crujiente. Agregar los guisantes y la mitad del cebollín; cocinar 30–45 segundos más.

Empujar los vegetales a un lado del wok. Si usas huevo: añadir un poco de aceite en el espacio libre, batir los huevos y verterlos; revolver hasta que estén cocidos y luego mezclar con los vegetales.

Vegetales Con Agridulce

Nigiris

Sushi Rolls

Arkayao 52 Piezas A Tu Elección

Sashimis