Enjoy the flavors of the sea with this sushi twist on Caldo de Mariscos 7 Mares. Combining fresh seafood with sushi rice and nori seaweed, this dish brings a taste of Japan to a classic Mexican seafood soup.
Ingredients: 200g sushi rice. 150ml rice vinegar. 50g sugar. 5g salt. Assorted seafood shrimp, crab, mussels, squid, scallops, fish fillet. 2 sheets nori seaweed. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.
Instructions: Cook sushi rice according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved to make sushi vinegar. Spread cooked rice onto a baking sheet and drizzle sushi vinegar over it, mixing gently to coat each grain. Let cool. Slice assorted seafood into thin strips or bite-sized pieces. Cut nori sheets into thin strips. Lay a sheet of plastic wrap on a sushi rolling mat. Place a nori strip on the plastic wrap. Spread a thin layer of sushi rice onto the nori, leaving a small border at the top. Arrange assorted seafood along the center of the rice. Roll the sushi tightly using the mat, sealing the edge with a bit of water. Slice the sushi roll into bite-sized pieces using a sharp knife. Repeat with remaining ingredients. Serve sushi with soy sauce, wasabi, and pickled ginger.
Prep Time: 30 minutes
Cook Time: 0 minutes
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