Mexican sushi with salsa
4 servings
30 minutes
Mexican-style sushi with salsa is a vibrant blend of Japanese and Mexican culinary traditions. There’s no classic rice or seaweed here, but tortillas cleverly take on the role of the base, creating an original sushi roll format. The creaminess of mascarpone, the spiciness of salsa and chili, the freshness of avocado and the sweet crunch of peppers all create an explosive flavor with spicy, creamy, and refreshing notes. Lime juice adds a light citrus tang while spinach brings a hint of greenery. This dish is perfect for parties and buffet snacks; it attracts attention with its unusual appearance and rich flavor sensations. Chilled rolls cut into neat circles are served with extra salsa, creating a perfect combination of textures. Hybrid cuisine at its best!
1
In a small bowl, mix mascarpone, salsa, chili, and salt until smooth. In another bowl, place diced avocado and drizzle with lime juice to prevent browning.
- Mascarpone cheese: 450 g
- Salsa sauce: 0.5 glass
- Ground chili pepper: 0.5 tablespoon
- Salt: 0.3 teaspoon
- Avocado: 1 piece
- Lime juice: 1 tablespoon
2
Cut the edges of each flatbread to make squares. Spread 3 tablespoons of cheese mixture on each. Then add pieces of avocado and red and yellow peppers. Roll the flatbreads into rolls and wrap in plastic. Refrigerate for 2-6 hours.
- Tortillas: 8 pieces
- Mascarpone cheese: 450 g
- Avocado: 1 piece
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
3
Before serving, cut the rolls into small circles and place them on a plate. Serve with salsa.
- Salsa sauce: 0.5 glass