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Sushi Nigiri with Sweet Palermo® from top chef Serge

500 g special rice for sushi
60 ml rice vinegar
600 ml water
Roasted Sweet Palermo red and yellow pepper
Nori seaweed sheets
Soy sauce

Once rice is ready we procedure to make little bite size balls using our hands, previously
wet a bit to avoid rice getting stuck. This will be the basis for the nigiris.
Cut roasted peppers in the same size as the rice ball and cover these with the red and
yellow pieces of peppers. Cut with a scissors little strips of nori seaweed, enough to cover
the rice perpendicularly with the piece of pepper. Make as many as you wish. Place them in a tray or plate and serve with a little bowl with soy sauce to dip in and a bit of wasabi paste
aside. If you are daring, use chopsticks to eat!

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