How about a Codfish Sushi? An Asian recipe with a touch of Portugal with the best Portuguese cured codfish. Riberalves Codfish, Ready to Cook!<\/p>\n\n\n\n
You must prepare the quinoa in advance so that it can cool before assembling the pieces.<\/p>\n\n\n\n
Pre-wash the quinoa in water and then cook with about triple the amount of water for about 25min (after it starts boiling).<\/p>\n\n\n\n
Distribute the quinoa on a platter and drizzle with the Sushi Su rice vinegar, stirring to homogenise the seasoning. Leave to cool.<\/p>\n\n\n\n
Remove the skin and bones from the codfish fillet and cut it into strips about the thickness of an index finger.<\/p>\n\n\n\n
Cut the cucumber lengthways, remove the peel and seeds from inside. Cut it into strips about the thickness of a little finger.<\/p>\n\n\n\n
Do the same with the mango and\/or avocado. Reserve all the necessary ingredients. Cut the nori seaweed leaves into two halves.<\/p>\n\n\n\n
After everything is prepared place the nori leaf on a bamboo mat. Place about 3-4 tbsp of quinoa on the sheet, making a bed of quinoa. Moisten your hands and spread the quinoa, making some compression, using 2\/3 of the seaweed. Distribute the ingredients over the quinoa starting with the fish and then simply roll it up following these steps:<\/p>\n\n\n\n
Press the filling with the tip of the mat roll tightly from the periphery to the centre making a shape similar to that of a parallelepiped.<\/p>\n\n\n\n
Once the sushi is rolled, remove the mat. Using a sharp, damp knife (always damp the knife before each new cut so it does not stick to the roll and destroy the piece) cut the roll in half, then each half into two halves and again into halves giving 8 pieces.<\/p>\n\n\n\n
It is ready to serve and eat using wasabi (low sodium) soy sauce and pickled ginger<\/p>\n\n\n\n