Tuesday, 11 September 2012 00:00

Sushi with Fino CB, of Bodegas Alvear

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Sushi con Señorio de Alange Sushi con Señorio de Alange


- 500 gr. glutinous rice
- 750 cc. water
- 70 cc. rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 10 sheets of nori seaweed.


Mix the sugar and salt in equal parts, make a bed of the mixture into a container (high walls, loose enough fat). We maintain the loins covered in salt and sugar mixture in refrigerator for 24 h (depending on the thickness of the piece). Elapsed time will wash under the tap to remove the remaining salt (recommended freezing is served without cooking fire). To assemble the dish, place a few pieces of marinated tuna, some outbreaks of lettuce dressed with a vinaigrette of lemon and a little soy sauce and finished with a line of reduced balsamic vinegar and a glass of Bodegas Alvear Pedro Ximenez that reducing fire we will have until we left rather thick texture.

To accompany, serve a glass of our Bodegas Alvear Fino CB chilled.


Last modified on Thursday, 02 October 2014 13:01
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