Acevichado Maki

Food & Drink
Acevichado Maki.Recipe by of 26 Sushi & Tapas
Recipe By Fernando Chang -26 Sushi & Tapas
Photography by The Lunch Box
INGREDIENTS:
  • 4 ounces of corbina
  • ¼ cups of thinly julianne red onion
  • 3 ½ cups of lime juice
  • 1 teaspoon of cilantro
  • ¼ teaspoon of aji limo
  • 2 tablespoon of thinly cut romaine lettuce
  • 3 tablespoon of cooked sweet potato
  • 2 ounces of sushi rice
  • 1 nori sheet
  • 1 ounce of rice vinegar

 

PREPARATION:

  1. Cook the rice for 15 minutes, 1/2 cup of rice and 1/2 cup of water.
  2. The cooking method for the average home-cooker should be done with rice cookers, place it on a bowl and 4 tablespoons of rice vinegar and let it cool until it reaches room temperature.
  3. Once cooled, cover the seaweed with rice, flip the seaweed rice on the bottom, and fill it in with sweet potato and romaine lettuce, then roll it. In a separate bowl, mix the lime juice, corbina, cilantro, aji limo and the red onions. Add salt and pepper to taste preference. Let it sit there for 2 minutes. Place it on top of the roll, cut the roll into 8 pieces and garnish it with red onions

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