Recipe by Óscar Viñuales and Beatriz Allué from El Origen restaurant in Huesca.
- Brazal Especial Guadiamar rice
- Los Meleses cheese (Radiquero)
- El Grado trout fillets
- El Grado trout eggs
- Rice vinegar, salt and sugar
- Dried Nori seaweed
- Soy sauce
Prepare the gohan (cooked rice) and sushi-zu (dressing) according to taste. We suggest 1 ¼ measures of water per measure of rice, 8 minutes’ cooking time and 15 minutes’ resting time.
Boil the whole starflower stems for 2 minutes, then pour them into iced water in order to interrupt the cooking process and preserve their texture.
Cut the trout fillets into strips (removing any bones), followed by the cheese.
Assemble the makis with the rice, starflower stems, trout strips and cheese placed on top of the seaweed.
Place the trout eggs on top to decorate.
Soy sauce optional.