"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rosca de Sushi Recipe

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This recipe for Rosca de Sushi, by , is from Debbie's Family Cookbook . , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Backal
Added: Saturday, March 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cucharada de azúcar
¼ taza de vinagre
3 tazas de arroz japonés
Barritas de Surimi (imitación cangrejo) picaditas muy finitas
3 chiles serranos picados (opcional)
1 pepino picado, bien finito (sin semillas)
3 manojos de cebollin picado
Sal al gusto
Jugo de un limón
Mayonesa al gusto
1 aguacate
1 paquete de queso crema
Ajonjolí

Directions:
Directions:
Se enjuaga el arroz hasta que el agua salga blanca. Se coce en tres tazas de agua, y se deja enfriar. Ya frío se le agrega ¼ de taza de vinagre y 1 cucharada de azúcar. Se divide el arroz en dos partes. Se engrasa un molde de rosca. Se acomoda una mitad del arroz en el molde y con la mano mojada se aplana para que quede apretado. Se mezcla el cangrejo, chiles, pepino, cebollin, limón, mayonesa, y sal al gusto. Al molde con el arroz se le unta el queso crema, se le vacía la mezcla de cangrejo, se le ponen rodajas de aguacate y se cubre con la otra mitad de arroz, apretando muy bien. Se espolvorea con ajonjolí y se refrigera. Se sirve con una salsa de soya.
Salsa de Soya: Soya, jugo de limón, y jugo de naranja al gusto

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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