Group 3
Group 2
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50 g sushi rice
½ cup of water for cooking rice
½ oz rice vinegar (15 ml)
5 g sugar
2 g salt
50 g green pepper in strips (without seeds)
50 g asparagus cut in half
100 g SURIMI cut in half
60 g oyster sauce
2 pieces of Nori seaweed cut in half.
1 oz olive oil


1. Put the rice in a container, add water to wash it, then place the rice in a colander to drain.
2. In a saucepan add the water and the rice.
3. Put the saucepan in the stove, over low heat, let it boil for 15 minutes or until the liquid evaporates.
4. Turn off the heat, keep the saucepan with the lid.
Leave the rice to cool.
5. Mix the rice vinegar, sugar, salt and add to the cold rice.
6. Place a frying pan on the stove, add the olive oil, roast the peppers, then add the asparagus, mix with the oyster sauce. Remove from heat and let cool.
7. On a flat surface, place the seaweed sheet with the shiny side down.
8. Spread a portion of rice on the surface of the seaweed, place the roasted vegetables and the piece of SURIMI on top of the rice. Moisten the edge of each square
of the seaweed and roll up like a cone.
9. Ready to serve, put the Temakis on a plate.

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