Nigiri Bilbao cod and tuna maki and tomato
Preparation:
Cut the tuna into "sticks" and marinate with soy sauce and rice vinegar. Cook.
Chop the tomatoes and garlic, and sauté the onion in a saucepan until a homogeneous stew;
Add salt and pepper and leave to cool.
About the Makisu (mat), place the Nori and spread the rice, take sauce and the tuna. Roll with hands.
Cut the tuna into "sticks" and marinate with soy sauce and rice vinegar. Cook.
Chop the tomatoes and garlic, and sauté the onion in a saucepan until a homogeneous stew;
Add salt and pepper and leave to cool.
About the Makisu (mat), place the Nori and spread the rice, take sauce and the tuna. Roll with hands.
Nigiri cod Bilbao's
Ingredients: Rice 80g Fresh Cod 20gr Olive Oil 1 dl |
Garlic 2cloves
½ of Pepper s / c Maldon salt 0.5 dl Vinegar Xerez Parsley 1sprig |
Preparation:
Laminate cod and preserve. Cut thin slices of garlic along with chili pepper, cut it into rings and fry in olive oil with a pinch of salt .
Once browned garlic, sprinkle a few drops of Xerez vinegar on the sheets of cod and then the garlic and chilli, covering with chopped parsley.
Boil rice with hands building the niguiris cod along blades squeezing together. Finish by spraying over the niguiri the sliced garlic, oil, pepper and Maldon salt.
Laminate cod and preserve. Cut thin slices of garlic along with chili pepper, cut it into rings and fry in olive oil with a pinch of salt .
Once browned garlic, sprinkle a few drops of Xerez vinegar on the sheets of cod and then the garlic and chilli, covering with chopped parsley.
Boil rice with hands building the niguiris cod along blades squeezing together. Finish by spraying over the niguiri the sliced garlic, oil, pepper and Maldon salt.