Peruvian-style Sushi Rolls

Ingredients

Peruvian-style sushi incorporates Peruvian ingredients and flavors, giving it a distinct twist. While traditional Japanese sushi focuses on simplicity and minimalism, Peruvian sushi embraces complexity and boldness. The use of ingredients like ají amarillo (Peruvian yellow chili), rocoto (Peruvian red chili), and native Peruvian fish adds a touch of Peruvian flair to the dish. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 nori seaweed sheets 4 nori seaweed sheets
• 1 avocado, sliced 1 avocado, sliced
• 1 sweet potato, cooked and cut into thin strips 1 sweet potato, cooked and cut into thin strips
• 1/2 pound (225g) fresh fish (such as tuna or salmon), thinly sliced 1/2 pound (225g) fresh fish (such as tuna or salmon), thinly sliced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 1 tablespoon (15ml) ají amarillo paste 1 tablespoon (15ml) ají amarillo paste
• 1 tablespoon (15ml) rocoto paste 1 tablespoon (15ml) rocoto paste
• 1 tablespoon (15ml) mayonnaise 1 tablespoon (15ml) mayonnaise
• 1 tablespoon (15ml) toasted sesame seeds 1 tablespoon (15ml) toasted sesame seeds
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the sushi rice according to package instructions and let it cool.
2. 2.
   In a small bowl, mix together the soy sauce, lime juice, ají amarillo paste, rocoto paste, and mayonnaise to make the spicy Peruvian sauce.
3. 3.
   Lay a bamboo sushi mat on a clean surface and place a nori sheet on top.
4. 4.
   Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
5. 5.
   Arrange avocado slices, sweet potato strips, and fish slices in a line across the center of the rice.
6. 6.
   Drizzle the spicy Peruvian sauce over the filling ingredients.
7. 7.
   Using the bamboo mat, tightly roll the sushi, applying gentle pressure to ensure it holds its shape.
8. 8.
   Repeat the process with the remaining nori sheets and ingredients.
9. 9.
   Slice each sushi roll into bite-sized pieces and sprinkle with toasted sesame seeds.
10. 10.
    Garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Avocado — Choose ripe avocados for a creamy texture. Slice it just before using to prevent browning.
• Sweet potato — Boil or steam the sweet potato until tender but still firm. Cut it into thin strips for easy rolling.
• Fish — Use fresh, sushi-grade fish for the best flavor and texture. Slice it thinly against the grain.

Tips & Tricks

• To prevent the sushi rice from sticking to your hands, wet them with water before handling the rice.
• Use a sharp knife to slice the sushi rolls for clean and neat cuts.
• Experiment with different Peruvian ingredients like quinoa, rocoto peppers, or marinated onions to add more Peruvian flavors to your sushi rolls.
• Serve the sushi rolls with additional soy sauce, wasabi, and pickled ginger for an authentic sushi experience.
• If you prefer a vegetarian version, substitute the fish with marinated tofu or grilled vegetables.

Serving advice

Serve the Peruvian-style sushi rolls on a platter or sushi board. Garnish with fresh cilantro leaves and serve with soy sauce, wasabi, and pickled ginger on the side. Encourage your guests to dip the sushi rolls into the sauce before taking a bite to experience the burst of Peruvian flavors.

Presentation advice

Arrange the sushi rolls in an alternating pattern on the platter to create an appealing visual display. Sprinkle some additional toasted sesame seeds and finely chopped cilantro over the rolls for an extra pop of color.