{"id":3276,"date":"2025-08-11T16:39:00","date_gmt":"2025-08-11T14:39:00","guid":{"rendered":"https:\/\/asianorigins.es\/recetas\/?post_type=cp_recipe&#038;p=3276"},"modified":"2025-08-11T16:39:01","modified_gmt":"2025-08-11T14:39:01","slug":"sushi-oshizu-con-unagui-kabayaki-y-aguacate","status":"publish","type":"cp_recipe","link":"https:\/\/asianorigins.es\/recetas\/receta\/sushi-oshizu-con-unagui-kabayaki-y-aguacate\/","title":{"rendered":"SUSHI OSHIZU CON UNAGUI KABAYAKI Y AGUACATE"},"content":{"rendered":"<h2>Es uno de los estilos m\u00e1s antiguos de sushi, anterior a los m\u00e1s conocidos \u201cnigiri\u201d o \u201cmaki\u201d. El \u201cunagi\u201d (anguila de agua dulce) se cocina a la parrilla con una salsa dulce de soja, mirin, az\u00facar y sake.<\/p>\n<p>\u201cOshizushi con unagi kabayaki\u201d es la anguila a la parrilla con salsa dulce. Este tipo de sushi se prensa en un molde de madera (\u201coshigata\u201d) para formar bloques rectangulares.<br \/>\n<\/h2>\n<h3>Ingredientes<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/18-congelados-y-refrigerados?utm_source=google&#038;utm_medium=web&#038;utm_campaign=recetas+agosto\">filete de Unagui Kabayaki (anguila) al vac\u00edo congelada<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/71-salsas?utm_source=google&#038;utm_medium=web&#038;utm_campaign=recetas+agosto\">Salsa de anguila o salsa cremosa teriyaki <\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/78-algas-nori?utm_source=google&#038;utm_medium=web&#038;utm_campaign=recetas+agosto\">l\u00e1minas de alga nori<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/20-arroces-y-derivados?utm_source=google&#038;utm_medium=web&#038;utm_campaign=recetas+agosto\">Un taz\u00f3n de arroz sushi fr\u00edo<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">aguacate<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">lima<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/64-semillas-y-legumbres?utm_source=google&#038;utm_medium=web&#038;utm_campaign=recetas+agosto\">S\u00e9samos: tostado, negro, kimchi, yuzu y wasabi<\/a><\/span><\/div>\n<\/div>\n<h3>Instrucciones<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 1\">\n<div class=\"cooked-dir-content\">\n<p>Cortar la anguila en una tira del tama\u00f1o del molde (con ayuda de la tapa). Pincelar con salsa de anguila o salsa cremosa teriyaki.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 2\">\n<div class=\"cooked-dir-content\">\n<p>Cortar el alga nori en tiras tambi\u00e9n con ayuda de la tapa del molde. Colocar en la base una tira de alga nori. Rellenar con una capa de arroz sushi fr\u00edo, cubrir con papel film y presionar con la tapa del \u201coshigata\u201d. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 3\">\n<div class=\"cooked-dir-content\">\n<p>Poner otra tira de alga nori. Filetear el aguacate y colocarlo encima. Volver a cubrir con papel film y presionar de nuevo con la tapa. Pincelar el aguacate con la salsa de anguila o teriyaki.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 4\">\n<div class=\"cooked-dir-content\">\n<p>Darle un ligero toque de soplete. Poner la anguila en el molde con la piel hacia abajo. Sobre \u00e9sta, papel film y presionar con la tapa. Cortar con un cuchillo bien afilado y mojado en agua.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 5\">\n<div class=\"cooked-dir-content\">\n<p>Servir en un plato largo japon\u00e9s o \u201cnagazara\u201d. Poner unas gotas de lima en cada pieza y rociar con crema de teriyaki.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 6\">\n<div class=\"cooked-dir-content\">\n<p>Espolvorear con los diferentes s\u00e9samos y listo.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":3278,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-3276","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-sushi","cp_recipe_cuisine-japonesa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v22.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>SUSHI OSHIZU CON UNAGUI KABAYAKI Y AGUACATE - Recetas asi\u00e1ticas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/asianorigins.es\/recetas\/receta\/sushi-oshizu-con-unagui-kabayaki-y-aguacate\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SUSHI OSHIZU CON UNAGUI KABAYAKI Y AGUACATE\" \/>\n<meta property=\"og:description\" content=\"Es uno de los estilos m\u00e1s antiguos de sushi, anterior a los m\u00e1s conocidos \u201cnigiri\u201d o \u201cmaki\u201d. 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