09 Apr Gastronomic Innovation: Black Sushi with Olmeda Orígenes Cuttlefish Ink
The black sushi, made with Olmeda Orígenes’ cuttlefish ink, is an innovative and bold culinary choice that’s gaining popularity among adventurous chefs. This unique product offers a uniform and elegant black color, adding a distinctive touch to your rice and seafood dishes, while enjoying the authentic taste of the Basque Sea.
Olmeda Orígenes´cuttlefish ink
Olmeda Orígenes’ cuttlefish ink is a delicate and exclusive culinary ingredient. It’s manually extracted from the ink sacs of cuttlefish after they’re caught, which used to be their defense mechanism against predators. However, in haute cuisine, this ink becomes a valuable natural dye appreciated for its intensity and flavor.
Our process of extracting and treating the cuttlefish ink is meticulous and rigorous. It undergoes a careful series of thermal and microbiological treatments, as well as periodic reviews, to ensure its quality and food safety. As a result, Olmeda Orígenes’ cuttlefish ink doesn’t require refrigeration or additional cooking, making it a convenient and versatile ingredient for any kitchen.
In addition to its spectacular black color, Olmeda Orígenes’ cuttlefish ink also contributes a unique and delicious flavor to your dishes. Its deep and marine flavor profile perfectly complements a wide variety of ingredients, from fish and seafood to rice and pasta. Whether in sushi, paellas, risottos, or black pasta, cuttlefish ink adds an extra dimension of flavor and elegance to your culinary creations.
In summary, Olmeda Orígenes’ cuttlefish ink is a definitive product for daring chefs looking to stand out with original and sophisticated dishes. With its intense black color, authentic sea flavor, and versatility in the kitchen, it’s an ideal choice for those who want to surprise and delight their diners. Dare to experiment with Olmeda Orígenes’ cuttlefish ink and take your dishes to the next level!
Recipes for black sushi with cuttlefish ink for you to experiment and enjoy in your kitchen:
Sushi de tinta de sepia y salmón:
Cuttlefish ink and salmon sushi:
Ingredients: sushi rice, nori sheets, fresh salmon fillet, Olmeda Orígene´s cuttlefish ink, rice vinegar, sugar, and salt.
Preparation: Spread a thin layer of rice on the nori sheet, leaving a space at one end. Place a small amount of cuttlefish ink on the rice and distribute it evenly. Place a strip of salmon in the center and roll the sushi tightly. Cut into slices and serve with soy sauce and wasabi.
Cuttlefish ink and avocado maki roll:
Ingredients: sushi rice, nori sheets, avocado, cucumber, Olmeda Orígene´s cuttlefish ink, rice vinegar, sugar, and salt.
Preparation: Spread a thin layer of rice on the nori sheet. Place a small amount of cuttlefish ink on the rice and distribute it evenly. Add strips of avocado and cucumber in the center and roll the sushi tightly. Cut into slices and serve with soy sauce and pickled ginger.
Cuttlefish ink and shrimp nigiri:
Ingredients: sushi rice, cooked and peeled shrimp, cuttlefish ink, rice vinegar, sugar, and salt. Preparation: Form small balls of rice and place a small amount of cuttlefish ink on each one. Place a shrimp on top of the ink and press lightly to adhere. Serve with soy sauce and wasabi.
These are just a few ideas to get you started. Experiment with different ingredients and combinations to create your own versions of black sushi with cuttlefish ink and enjoy the magic of the Basque Sea in your own kitchen!
