Salmon maki-causa
This time the fusion is between Peruvian cuisine (which contributes with one of its gastronomic emblems, the ‘causa’) and Japanese cuisine (from which we incorporate the raw fish school, in this case our exquisite salmon). Long live the mixture!
- 15 min
- 2 persons
- Difficulty Medium
Ingredients of the recipe
- 150 g. Grand Krust salmon
- 500 g. boiled potato
- 50ml olive oil
- 3 pcs. lime juice
- 40 g. chili paste
- 1 carrot
- 1 cucumber
- 1/2 avocado
Our star product
Skinless Atlantic Salmon Portions
Pier33 Gourmet by Grand Krust
Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
Peel and mash the cold boiled potatoes and add the lime juice, olive oil, chili paste and salt.
Step 2
Cut the salmon into slices and set aside.
Step 3
Lubricate the sushi mat with oil and place the pasta, carrot, cucumber and avocado strips. Roll up, cut and serve.
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