An oriental-inspired kani, mango or avocado salad in Californian sushi.
An oriental-inspired kani, mango or avocado salad in Californian sushi.
Recipe for 2 people.
Gluten-free, Gluten-free and Lactose-free, Lactose-free
Preparation: 00:40
Interval: 00:10
TOOLS
1 salad spinner (optional), 1 cutting board(s), 2 bowl(s), 1 frying pan(es) (optional)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for the Californian salad:
– green leaves to taste
– 1/2 unit of firm palmer mango, medium diced (or avocado)
– lemon to taste (drops)
– 6 kani-kama units, shredded THE
Ingredients FOR THE SEASONING:
– extra virgin olive oil to taste
– salt to taste (optional)
– pepper to taste THE
Ingredients TO FINISH AND DECORATE:
– gluten-free soy sauce to taste (or coconut soy sauce)
– white sesame to taste
– black sesame to taste
PREPARATION:
- Separate the recipe ingredients and utensils.
- For this salad, the mango must be underripe to have that more oriental touch.
- Wash your favorite green leaves and place them in a bowl in a sodium hypochlorite solution.
- Wash and peel the mango or avocado and cut them into medium cubes. Place it in a bowl, sprinkle it with a few drops of lemon and mix.
- Cut the kani kama into strips lengthwise.
- Mix the black and white sesame decoration. If desired, to release the aromas, toast lightly in a pan over low heat for a few minutes.
PREPARATION:
Californian salad (kani with mango or avocado):
- When serving, drain the leaves from the sodium hypochlorite solution, wash them again in plenty of running water and dry them with a centrifuge or with absorbent paper.
- In a salad bowl, or directly on the plates, arrange the green leaves, creating a bed for the other ingredients.
- Season with salt (optional) – if you use salt, pay attention to the quantity, due to the soy sauce in the finish – and pepper and season with a drizzle of extra virgin olive oil.
- Then add the mango or avocado cubes and season again with salt (optional), pepper and extra virgin olive oil.
- Finally, roll out the kani kama strips.
FINALIZATION AND ASSEMBLY:
- Finish the Californian salad (kani with mango or avocado) with a drizzle of coconut soy sauce or gluten-free soy sauce.
- Decorate with sesame.
- Serve immediately.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
