If you’re curious by nature, which also extends to the culinary and gastronomic worlds, you’ve probably been drawn to trying traditional foods from other nations prepared using diverse methods and even ingredients.
This is typical among those who have some prior culinary experience and for whom this experimenting is a part of the ongoing learning and evolution that takes place in the kitchen throughout our life.
We are all drawn to Japanese food and culture in general, perhaps because of the many traditions, attention to detail, and meticulousness that go into every preparation of the meals that become ritualized and very enjoyable to consume.
Making sushi with extra virgin olive is not the most typical in Japanese culture, but in reality, it gives the dish a significant touch for the palate. Here we will give you a few recipes to make at home and take all the benefits of the extra virgin olive oil from Spain.
Shrimp Sushi with Extra Virgin Olive Oil from Spain
- 1 lb of large shrimp, preferably with the head and shell on. (You can remove the heads and shells if you’d like, but the tails should stay on for presentation.)
- Extra virgin olive oil from Spain, 1/4 cup
- 2 tablespoons of mixed lime and lemon juice
- Salt as desired
- Boiling water in 4 cups
- 4 glasses of ice-filled water (ice bath)
- In a medium saucepan, bring 4 cups of water to a boil.
- In a large bowl, place ice and water on the counter next to the stove.
- Using kitchen tongs, place the shrimp, 2 at a time, in the boiling water for no longer than 4 seconds.
- Add the shrimp to the ice water.
- Repeat the process until all the shrimp are cooked.
- In a small bowl, combine the extra virgin olive oil from Spain and yuzu and mix well.
- Add the shrimp to the yuzu dressing and season with salt to taste.
- Serve on plates with garnish of your choice, such as pickled ginger, wasabi, soy sauce, etc.
California rolls with Extra Virgin Olive Oil from Spain
- 1 cup sushi rice
- 1 3/4 cup water
- Rice vinegar dressing OR Rice vinegar (add sugar)
- 1 Package of Nori 8 x 8 (4 to 5 sheets)
- 1 Package of crab meat
- 2 to 3 ripe avocados
- 1 green scrub onion
- 1 large cucumber
- Pickled ginger (preferably not dyed)
- Real wasabi powder
- Soy sauce
- Extra virgin olive oil from Spain
- Start by washing the sushi rice in a colander, rinsing it with cold water. Once clean, add the Sushi rice, salt and extra virgin olive oil from Spain to the rice cooker or a pot where the rice is being made. Add water and cook for 40 minutes or until tender and slightly sticky, but NOT mushy.
- While the rice is cooking, peel and rinse the cucumbers and cut them into medium-thick strips (lengthwise). Set aside. Next, cut the green onions in half, lengthwise, so that there are long strips. Similarly, cut the crab in half lengthwise. Finally, once again, cut the avocados in half, remove the pit, score with a knife and cut into wedges or thin slices.
- Place the Nori sheets (one sheet per roll) on a clean table. Wet your hands in a bowl of hot water and grab a handful of sushi rice. Evenly spread the sushi rice all over the roll, leaving at least half an edge on all sides (this will help seal the roll).
- Next step is to place the crab strips, cucumber, green onion, and avocado.
- Once the nori sheet is sealed, you can chop it into rolls
Sushi bowl with Extra Virgin Olive Oil from Spain
- 200g of sushi rice
- 400 ml boiling water
- 1 lime
- 1 clove of garlic
- A ginger thumb
- 2 tablespoons tamari
- 1 tablespoon extra virgin olive oil from Spain
- ½ – 1 tablespoon of horseradish mustard
- 2 carrots
- 1 zucchini
- 1 red onion
- 50 g watercress
- Add rice to a small pot. Bring 400 ml of water to a boil. Put a dash of salt in. Cover. When the rice is sticky and the water has been absorbed, turn down the heat and simmer the dish for 15 to 20 minutes. Get rid of the heat.
- Make the dressing in the interim. Squeeze the lime’s juice into a basin after peeling it. Garlic and ginger should be peeled and grated. 2 tablespoons of tamari, 1 tablespoon of extra virgin olive oil from Spain, and 1 to 2 tablespoons of horseradish mustard should be added. To combine, thoroughly stir.
- Peel and trim the carrots. By peeling the carrot down to the core and slicing the core into thin ribbons, you can make thin ribbons of carrot. Remove the seeded core from the zucchini before trimming and peeling in equal ribbons. Peel and slice the red onion very thinly. In a bowl, combine the carrots, zucchini, and onion. Then, after uniformly coating everything, drizzle on the dressing.
- Ladle the rice into dishes after letting it cool somewhat. Top with the vegetables that have been prepared in the leftover dressing.
Try these dishes made with a touch of extra virgin olive oil from Spain and enjoy the delicious variety of Asian cuisine.