Miguel Bértolo @en

Sushill Out

Learn to cook a Japanese delight from the master.


Bom Sucesso Carolino Rice – 100 g (3.5 oz)
Rice vinegar – 15 ml (0.06 c)
Sugar – 1 Tbsp
Salt to taste
Salmon – 80 g (2.8 oz)
Shrimp – 2
Cream Cheese to taste
Chive to taste
Leek to taste
Teriyaki Sauce to taste


Preparing the Rice: 

Cook the rice in 100ml (0.4 c) of water, 15 minutes in medium heat, 15 minutes in low heat, and let it sit for 15 minutes. Mix the rice vinegar, sugar and salt, and add this mixture to the cool rice. Let it sit.


Preparing the Sushill Out:

Preparing the Sushill Out:Place the rice directly on a bamboo lattice (previously involved in film), and arrange it until it forms a rectangle.


Then trace a cream cheese line in the middle of the rectangle, place half of the sliced salmon and the two shrimps over it, and sprinkle the chive. Roll the sushi with the help of the lattice pressing lightly as to fix the contents.


Finally, slice the remaining salmon and surround the top over the blades. Cut it into pieces.Burn the roll slightly, decorate it with the teriyaki sauce and leek.