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Makizushi Acevichado

Name: Makizushi Acevichado
Total time: 50 min
Yield: Serves 4
Cuisine: Peru
Ingredients: 600g Cooked Rice; 4 tbsp Vinegar; 2 tbsp Sugar; 4 sheets Nori Seaweed; 200g Salmon (Sashimi Grade); 1 Avocado; 4 tbsp Mayonnaise; 1 Lime; 1 Green Chili Pepper; a pinch Salt

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐⭐

A seafood-and-avocado sushi roll draped in a rich ceviche-style sauce — a Nikkei favorite.

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📖 The Story Behind This Dish

One of the most emblematic Nikkei dishes: Japanese sushi-rolling technique topped with a rich, chili-and-lime ceviche-style sauce. "Acevichado" means "ceviche-style," and the name itself announces the fusion of two food cultures.

🌆 Where it's eaten: A signature menu item at sushi bars and Nikkei restaurants in Lima.

🥕 Ingredients (serves 4)

Cooked Rice 600g
Vinegar 4 tbsp
Sugar 2 tbsp
Nori Seaweed 4 sheets
Salmon (Sashimi Grade) 200g
Avocado 1
Mayonnaise 4 tbsp
Lime 1
Green Chili Pepper 1
Salt a pinch

👩‍🍳 Instructions

Mix the vinegar, sugar, and a pinch of salt, then fold into freshly cooked rice with a cutting motion to make sushi rice.
Spread a thin layer of sushi rice on a nori sheet and roll with avocado as the core filling.
Once rolled, slice into bite-sized pieces.
Thinly slice half the salmon for garnish; finely chop the rest.
Mix the chopped salmon with mayonnaise, lime juice, and minced green chili to make the acevichado sauce.
Generously drizzle the sauce over the sliced rolls and top with the sliced salmon to finish.

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