Nigiri sushi with avocado and pistachios
* Borges toasted pistachios
* 1 avocado
* 4 tablespoons of wasabi mayonnaise
* 4 tablespoons of chili sauce
* 30g tobiko caviar (flying fish)
* 300g Sundari sushi rice
* 20ml rice vinegar
* 16g sugar
* 8g of salt
* 360 ml of water
* 1 egg yolk
* 20 ml rice vinegar
* 100 ml Borges olive oil
* 1c/c of wasabi
Step by StepWash the rice with cold water to remove starch. Place in a pot with 360 ml of water, cover the pan with foil. Put on high fire, and down to a minimum when a boil. Cook for 10 min and let stand for 5 minutes more.
Meanwhile, mix the sugar, salt and rice vinegar. Mix the rice with a spatula, evenly amalgamated. Roll out on a tray to air quickly with the spatula as if cut your rice.
Prepare mayonnaise, mix the egg yolk with the vinegar and wasabi, add oil thread while flirting with a blender, add salt .
With wet hands, create rice cakes. On each one place a couple of strips of avocado, a little mayonnaise , a teaspoon of eggs and a teaspoon of chili sauce.
Spread chopped pistachios over it.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges aromatic oil wit…