{"id":8795,"date":"2013-10-29T13:51:19","date_gmt":"2013-10-29T11:51:19","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=8795"},"modified":"2018-10-24T17:14:52","modified_gmt":"2018-10-24T15:14:52","slug":"sushi-del-cantabrico","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/","title":{"rendered":"Sushi de ventresca y anchoa"},"content":{"rendered":"<p style=\"text-align: left;\">Lo oriental est\u00e1 de moda. Su cocina visual, sana y bien presentada triunfa all\u00ed donde se planta, as\u00ed que <strong>Iratxe<\/strong> nos hace llegar esta estupenda propuesta para hoy: <strong>sushi de ventresca y bonito<\/strong>. Tres variedades de <strong>Sushi<\/strong> a cual m\u00e1s deliciosa y por supuesto con las Conservas Serrats bien presentes. Si no hab\u00e9is probado a preparar sushi en casa os lo recomiendo. No os desanim\u00e9is si los primeros rollos os quedan como espirales informes, o como bombas que sueltan arroz al meterles cuchillo. Con un pel\u00edn de pr\u00e1ctica conseguir\u00e9is que os salgan tan bien como a Iratxe. \u00a0\u00bfNos ponemos al l\u00edo?<!--more--><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>Jam\u00f3n serrano<\/li>\n<li>Aguacate<\/li>\n<li><a href=\"https:\/\/www.serrats.com\/ventresca-de-bonito\">Ventresca de bonito<\/a> de Conservas Serrats<\/li>\n<li>Pimiento de piquillo<\/li>\n<li>Salm\u00f3n ahumado<\/li>\n<li><a href=\"https:\/\/www.serrats.com\/comprar-anchoas-del-cantabrico\">Anchoa del \u00a0Cant\u00e1brico<\/a> de Conservas Serrats<\/li>\n<li>Queso de untar<\/li>\n<li>Pepino<\/li>\n<li>Arroz para sushi<\/li>\n<li>Alga nori<\/li>\n<li>Vinagre de soja<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n sushi 1\u00ba:<\/h2>\n<ul>\n<li>Cocemos el arroz especial para sushi seg\u00fan instrucciones del fabricante, y una vez cocido y refrescado lo aromatizamos con un poco de vinagre de soja. (Este paso sirve para los 3 sushis)<\/li>\n<li><span style=\"line-height: 13px;\">Colocamos unas lonchas de jam\u00f3n serrano sobre la esterilla de bamb\u00fa (en este caso sustituyendo al alga nori)<\/span><\/li>\n<li>A\u00f1adimos el arroz por encima y extendemos bien, dejando un espacio en el borde para poder enrollar<\/li>\n<li>Picamos el aguacate y el \u00a0piquillo y lo ponemos sobre el arroz bien extendido<\/li>\n<li>A\u00f1adimos la ventresca desmigada<\/li>\n<li>Enrollamos cuidadosamente el sushi ayud\u00e1ndonos de la esterilla de bamb\u00fa<\/li>\n<li>Una vez listo el rollo cortamos las porciones con un cuchillo bien afilado<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n sushi 2\u00ba:<\/h2>\n<ul>\n<li><span style=\"line-height: 13px;\">Colocamos el alga niri sobre la esterilla, y el arroz como en la preparaci\u00f3n anterior<\/span><\/li>\n<li>Ponemos sobre \u00e9l una buena l\u00e1mina de salm\u00f3n ahumado<\/li>\n<li>Picamos un aguacate junto a una anchoa y lo incorporamos sobre el salm\u00f3n<\/li>\n<li>Enrollamos el sushi y lo cortamos del mismo modo que en el caso anterior<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n Sushi 3\u00ba:<\/h2>\n<ul>\n<li><span style=\"line-height: 13px;\">Colocamos el arroz sobre el nori y extendemos<\/span><\/li>\n<li>ponemos unos daditos de queso para untar sobre el arroz<\/li>\n<li>Picamos la anchoa con un poco de pepino y lo a\u00f1adimos<\/li>\n<li>Enrollamos el suhi y lo cortamos<\/li>\n<li>Podemos acompa\u00f1ar el sushi con salsa de soja, agridulce, o wasabi seg\u00fan vuestro gusto<\/li>\n<\/ul>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-17250\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa1-600x450.jpg\" alt=\"\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa1-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa1-768x576.jpg 768w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa1-420x315.jpg 420w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa1-725x544.jpg 725w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa1.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><img decoding=\"async\" class=\"aligncenter size-medium wp-image-17251\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa3-600x450.jpg\" alt=\"\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa3-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa3-768x576.jpg 768w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa3-420x315.jpg 420w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa3-725x544.jpg 725w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa3.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><img decoding=\"async\" class=\"aligncenter size-medium wp-image-17253\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa2-600x450.jpg\" alt=\"\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa2-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa2-768x576.jpg 768w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa2-420x315.jpg 420w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa2-725x544.jpg 725w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa2.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Por cierto, Iratxe nos comenta que para seguir con el caracter cant\u00e1brico-oriental del plato, va perfecto acompa\u00f1ado de un Albari\u00f1o fresquito.<\/p>\n<p><strong>Planazo oriental propuesto por Iratxe. \u00a1Genial!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lo oriental est\u00e1 de moda. Su cocina visual, sana y bien presentada triunfa all\u00ed donde se planta, as\u00ed que Iratxe nos hace llegar esta estupenda propuesta para hoy: sushi de ventresca y bonito. Tres variedades de Sushi a cual m\u00e1s deliciosa y por supuesto con las Conservas Serrats bien presentes. Si no hab\u00e9is probado a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":17249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4,9],"tags":[246,54,208,68,379,176,135,995],"class_list":["post-8795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","category-ventresca-de-bonito","tag-alga-nori","tag-arroz","tag-jamon","tag-pimientos-del-piquillo","tag-queso-de-untar","tag-salmon-ahumado","tag-sushi","tag-vinagre-de-soja"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sushi de ventresca y anchoa - La Cocina de Serrats<\/title>\n<meta name=\"description\" content=\"Un buen plato de sushi saludable, delicioso y absolutamente de moda. \u00a1Hermandad cant\u00e1brico-oriental!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sushi de ventresca y anchoa - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Un buen plato de sushi saludable, delicioso y absolutamente de moda. \u00a1Hermandad cant\u00e1brico-oriental!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/\" \/>\n<meta property=\"og:site_name\" content=\"La Cocina de Serrats\" \/>\n<meta property=\"article:published_time\" content=\"2013-10-29T11:51:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-10-24T15:14:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"788\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Esperanza\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Esperanza\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/\"},\"author\":{\"name\":\"Esperanza\",\"@id\":\"https:\/\/www.serrats.com\/recetas\/#\/schema\/person\/b53f06f8376d94ba9a3f6e2053bc5bf6\"},\"headline\":\"Sushi de ventresca y anchoa\",\"datePublished\":\"2013-10-29T11:51:19+00:00\",\"dateModified\":\"2018-10-24T15:14:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/\"},\"wordCount\":407,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/2013\/10\/Sushi-de-ventresca-y-anchoa.jpg\",\"keywords\":[\"alga nori\",\"arroz\",\"jam\u00f3n\",\"pimientos del piquillo\",\"queso de untar\",\"salm\u00f3n ahumado\",\"sushi\",\"vinagre de soja\"],\"articleSection\":[\"Recetas con anchoas\",\"Recetas con sabor a mar\",\"Recetas con ventresca de bonito\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/\",\"url\":\"https:\/\/www.serrats.com\/recetas\/sushi-del-cantabrico\/\",\"name\":\"Sushi de ventresca y anchoa - 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