ONIMA recipes
Suchi Rolls: A Culinary Crossroads of Mexico and Japan
Two Mexican-style sushi rolls: tempura skirt steak with cilantro pesto, and chipotle surimi with a crushed-Takis coating.
Original recipe
Ingredients
Steak roll
- Sushi nori
- Cooked and cooled rice seasoned with sushi vinegar
- Skirt steak
- Red bell peppers, sliced
- Tempura batter
- Frying oil
- Shredded mozzarella cheese
- Canned jalapeño
Steak marinade (blend)
- Orange juice
- Soy sauce
- Garlic
- Far Below hot sauce
- Baking soda
- Cilantro
- Olive oil
Cilantro pesto (blend)
- Cilantro
- Garlic
- Lime juice
- Olive oil
- Salt
- White pepper
Surimi roll
- Surimi (imitation crab)
- Takis (crushed)
- Cucumber
- Cream cheese
Chipotle mayo
- Mayonnaise
- Chipotle in adobo
Step by step
-
Marinate the steak
Marinate the steak for a few hours.
-
Sear the steak
Sear the steak on medium-high heat until you get a good crust and cook to medium-rare.
-
Prepare the nori
Cover a sheet of nori with seasoned rice.
-
Fill and roll
Invert the nori and fill it with sliced steak, seared peppers, and cheese. Roll the sushi tightly.
-
Fry in tempura
Dip the roll in tempura batter and fry at 350°F until crispy and golden.
-
Slice and finish
Slice and dress with cilantro pesto and more Far Below hot sauce.
-
Mix the surimi
Mix surimi with chipotle mayo.
-
Prepare the nori
Cover nori with seasoned rice, then invert it.
-
Fill the surimi roll
Spread with cream cheese and fill with surimi and cucumber.
-
Coat with Takis
Roll the sushi and coat it with crushed Takis.
-
Finish the roll
Dress with more chipotle mayo and Far Below hot sauce.
The whole recipe, at a glance
Your cooking chart.
Read each branch from left to right. Colored blocks show what comes together; separate preparations meet when it’s time to combine or serve. Tap a block for the full method.
Swipe across. Ingredients stay in view.
| Ingredients | Preparation flow | ||||
|---|---|---|---|---|---|
| Skirt steak | Marinate the steak in the blended marinade for a few hours. | Sear over medium-high heat to a good crust and medium-rare center. | Invert nori; fill with sliced steak, seared peppers and mozzarella. Roll tightly. | Dip the roll in tempura batter and fry at 350°F until golden and crisp. | Slice the steak roll and dress with cilantro pesto and more Far Below. |
| Orange juice | |||||
| Soy sauce | |||||
| Garlic | |||||
| Far Below hot sauce | |||||
| Baking soda | |||||
| Cilantro | |||||
| Olive oil | |||||
| Sushi nori | Cover nori with seasoned rice. | ||||
| Cooked and cooled rice seasoned with sushi vinegar | |||||
| Red bell peppers, sliced | |||||
| Shredded mozzarella cheese | |||||
| Tempura batter | |||||
| Frying oil | |||||
| Cilantro | Blend the cilantro pesto ingredients. | ||||
| Garlic | |||||
| Lime juice | |||||
| Olive oil | |||||
| Salt | |||||
| White pepper | |||||
| More Far Below hot sauce | |||||
| Surimi (imitation crab) | Mix surimi with chipotle mayonnaise. | Spread with cream cheese and fill with surimi and cucumber. | Roll tightly and coat with crushed Takis. | Dress the surimi roll with more chipotle mayonnaise and Far Below. | |
| Mayonnaise | |||||
| Chipotle in adobo | |||||
| Nori for the surimi roll | Cover nori with seasoned rice, then invert. | ||||
| Seasoned rice for the surimi roll | |||||
| Cucumber | |||||
| Cream cheese | |||||
| Takis (crushed) | |||||
| More chipotle mayonnaise and Far Below | |||||
Two separate rolls: the steak branch and the surimi branch finish independently.
Canned jalapeño. Also listed in the source ingredients; the written method does not assign the jalapeño to either roll.
Food is migratory.
When people immigrate and bring with them their tastes from home; a trade takes place. Can’t find soppraseta in your new home of New York City? Replace it with cuts from your local butcher, experiment with new spices, slap it on a pizza & you have pepperoni. Say you recently moved from Seoul to Los Angeles; you notice the food is saltier- and that’s not even starting to talk about tteokbokki carbonara or some truly fusion plates. Do you like salsa macha, ramen, country ham, or burgers? Then you’ve already taken the red pill.
Suchi.
Some say this is the result of Japanese immigration to Mexico for the coffee industry to Chiapas and later Sinaloa & Baja California. Some say it was spontaneously created in the early 2000s by Culichi chef, Ronald Guerrero, after a customer requested “something different”. Either way, suchi is one of the most fascinating “fusion” concepts out there.
Resembling what most people think of sushi in only it’s most basic principle: a rice and seaweed roll; suchi is full on Mexican. Tons of bold flavors. Lime, steak, avocado, shrimp, cream cheese, cilantro, Valentina. It almost seems like there are no rules.
Here’s a recipe for 2 unique and very delicious suchi rolls featuring ONIMA Far Below salsa negra. This was home cooking so no strict measurements were taken. (use the force)
P.S. sushi isn’t even Japanese.
TEMPURA SKIRT STEAK LIME PESTO ROLL
TAKI-CRUSTED CHIPOTLE SURIMI ROLL
