{"id":7350,"date":"2012-07-19T09:11:58","date_gmt":"2012-07-19T07:11:58","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=7350"},"modified":"2017-06-15T10:43:49","modified_gmt":"2017-06-15T08:43:49","slug":"nigiri-sushi-iberico","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/nigiri-sushi-iberico\/","title":{"rendered":"Nigiri-sushi ib\u00e9rico"},"content":{"rendered":"<p style=\"text-align: left;\">M\u00e1ximo exponente de la elegancia oriental en la cocina: el Sushi. En este caso, presentado con alguna porci\u00f3n de pescado por encima de la albondiguilla de arroz, se denomina Nigiri Sushi. Incorporarle Conservas Serrats ha sido idea de <strong>Nieves, <\/strong>que maneja un blog que es toda una declaraci\u00f3n de principios: \u00ab<a href=\"https:\/\/amimegustacomer.blogspot.com.es\/\">A m\u00ed me gusta comer<\/a>\u00ab. Por cierto, nos acabamos de enterar que este mismo s\u00e1bado ha pasado por la vicar\u00eda, y echa la persiana hasta septiembre. \u00a1Much\u00edsimas felicidades! Nieves es tan maja que se casa, y es ella la que nos deja regalo a todos nosotros, as\u00ed que no vamos a hacerle el feo, y vamos a preparar este Nigiri Sushi en su honor.\u00a0\u304a\u3081\u3067\u3068\u3046 Nieves!<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>100 gr. arroz bomba<\/li>\n<li>1\/2 vaso de vinagre de manzana<\/li>\n<li>3 cucharadas de az\u00facar blanco<\/li>\n<li>1 cucharada de sal<\/li>\n<li><a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico\">Anchoas Serrats<\/a><\/li>\n<li><a href=\"https:\/\/www.serrats.com\/cogote-de-bonito\">Cogote de bonito del Norte Serrats<\/a><\/li>\n<li>Cebolla frita crujiente<\/li>\n<li>Piment\u00f3n ahumado<\/li>\n<li>Eneldo<\/li>\n<\/ul>\n<h4>Para la salsa:<\/h4>\n<ul>\n<li>Pedro Xim\u00e9nez<\/li>\n<li>Miel de abejas<\/li>\n<li>1\/4 de pastilla de caldo concentrado de pescado<\/li>\n<li>1 pellizco de sal<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Lavar mucho el arroz , hasta que el agua salga completamente transparente<\/li>\n<li>Cocinar el arroz, seg\u00fan las instrucciones de la marca de tiempo y proporci\u00f3n de agua<\/li>\n<li>Escurrir el exceso de l\u00edquido del arroz, si fuera el caso. Ba\u00f1ar con una mezcla de 1\/2 vaso de vinagre de manzana, 2 cucharadas de az\u00facar y 1 cucharada de sal. Remover con una cuchara de madera, para que se integren los sabores y el arroz se vaya enfriando<\/li>\n<li>Mojarnos las manos (en agua o un poco de vinagre) y hacer bolitas alargadas<\/li>\n<li>Encima de cada bolita, pondremos:<\/li>\n<\/ul>\n<ol>\n<li>Un trozo de bonito por encima, espolvorearemos piment\u00f3n de La Vera y eneldo<\/li>\n<li>Un filetito de anchoa y una pizca de cebolla frita crujiente<\/li>\n<\/ol>\n<h4>Para la salsa:<\/h4>\n<ul>\n<li>En un cazo, echar medio vaso de Pedro Xim\u00e9nez, y poner a reducir a fuego lento<\/li>\n<li>A\u00f1adir 1\/4 de pastilla de concentrado de caldo, 1\/2 cucharadita de postre de miel y una pizca de sal<\/li>\n<li>Retirar del fuego cuando tenga el espesor deseado (al enfriarse, espesar\u00e1 mucho m\u00e1s). Colocar la reducci\u00f3n en un platito hondo que nos permita \u201dmojar\u201d el sushi\n<figure id=\"attachment_7352\" aria-describedby=\"caption-attachment-7352\" style=\"width: 479px\" class=\"wp-caption aligncenter\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-7352\" title=\"Sushi Serrats\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Sushi-Serrats1.jpg\" alt=\"\" width=\"479\" height=\"314\" \/><figcaption id=\"caption-attachment-7352\" class=\"wp-caption-text\">Una delicia oriental con el sello Serrats<\/figcaption><\/figure>\n<p><strong>\u00a0\u00a1Un aperitivo elegante y ex\u00f3tico a m\u00e1s no poder Nieves!<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un Nigiri Sushi, con un toque ib\u00e9rico gracias a nuestras Conservas Serrats<\/p>\n","protected":false},"author":2,"featured_media":7351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,8,4],"tags":[797,329,107,504,632,440,670,647,140,382],"class_list":["post-7350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-cogote-de-bonito","category-recetas","tag-arroz-bomba","tag-azucar","tag-caldo-de-pescado","tag-cebolla-frita","tag-eneldo","tag-miel","tag-pimenton","tag-reduccion-pedro-ximenez","tag-sal","tag-vinagre-de-manzana"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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