Sushi assortment - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Sushi assortment. Vegetables, Rices, Shellfish, Fish, Room temperature, Asian cuisine
Ingredients
- Sushi Rice (Sumeshi) 0.25 kg
- Nori seaweed 5.0 g
- Cucumbers 0.125 kg
- Fresh cheese 0.1 kg
- Salmon 0.125 kg
- Avocado 0.1 kg
- Toasted Sesame 2.5 g
- 1.0 g
- Prawns 0.15 kg
- 0.2 kg
- Soya sauce 0.028 l
- Rives lime juice, bottle 0.011 l
- Orange juice 0.023 l
- Mirin 0.019 l
- Jengibre encurtido 0.01 kg
- Wasabi 0.005 kg
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