Tacu Tacu Avocado Nigiri

Tacu Tacu Avocado Nigiri

Recipe by Chef Ricardo Zarate of Mo-Chica in Los Angeles, CA and Picca Peru in Beverly Hills, CA

Instructions

Make tacu tacu with beans, rice, sushi vinegar, aji amarillo dressing, and burrata mousse.
Form tacu tacu into 1 ounce balls.
Top with avocado and lamb loin, dress with Korean BBQ, and finish with crispy quinoa.

Ingredients

4 ounces canario beans

6 ounces rice

1 lamb loin each

1 slice jalapeno pickled slice

2 ounces Korean BBQ #2

1 ounce quinoa, crispy

1 avocado each

1 ounce burrata mousse

1 ounce aji amarillo sushi dressing

1 ounce aji amarillo salsa madre