Recipe created by Ross Burden for Taste of Asia in association with Alsace wines. Great match with Pinot Blanc: The fresh and zesty flavours work well with the cleanness of the sushi. The wasabi doesn't combat the freshness but the soy dipping sauce underlines the savory character of the wine.
For the sushi:
255g/9oz sushi rice
55ml/2fl oz mirin
340g/12oz sashimi quality tuna, cut into long thin strips
5 sheets nori sushi sheets
1 cucumber cut into 5 long pieces
5 spring onions
3 tsp wasabi paste
light soy sauce
Japanese pickled ginger
1. Rinse the rice very well under cold water. Drain thoroughly
into a large saucepan that has a lid. Pour over 1 pint of water. Bring
to the boil and allow to simmer for about 25 minutes or until nearly
all the water has been absorbed. Remove from the heat, cover with a lid
and allow to stand for 10 minutes.
2. Then tip the rice onto a large flat clean tray. A metallic is
probably best as it will help the rice cool down quicker. Dress the
rice with the mirin, turning frequently as this helps the rice to cool.
Then fan with a fan or a magazine until the rice is room temperature
(not essential but quite authentic).
3. To make the sushi take a Japanese bamboo sushi mat and place a sheet
of seaweed on top. Have a small bowl of water to hand. Dip your fingers
in the water before you touch the rice. Spread the rice over three
quarters of the seaweed, take a little rice at a time and push it to
the edges leaving a layer about ½ cm thick. Leave the quarter the
furthest away from you plain.
4. Next smear a little wasabi in a line a little off centre nearest to
your body. Follow with a layer of tuna, a spring onion and a piece of
cucumber. Roll up the bamboo mat slowly, tucking in the closer end of
the sushi roll to start a roll and press lightly with both hands.
Remove the roll from the mat and leave to sit with the joining edges
downwards. You can wrap in cling film and keep in a cool place until
you are ready to serve. Don't place in the fridge as this dries out the
5. To serve, using a lightly moistened sharp knife to trim the ends,
then cut into 6-8 pieces. Serve with the pickled ginger and little
bowls of soy sauce.