Hello Everyone,I thought it would be fun to make sushi instead of ordering it this weekend. Set aside some time, set up your station, and paint a delicious little picture on your plate.
What you’ll need for this edible work of art:
- 1/4 lb. trimmed, raw saltwater fish (Salmon or Yellowtail Tuna)
- Sharp knife with a cutting board
- A clump of prepared wasabi
- A bowl of water
- 2 cups of prepared sushi rice
- Soy sauce
- Japanese pickled ginger
How to marry the fish and rice:
- Cut the fish into individual slabs approximately 2 inches long, and a 1/4 inch thick
- cut all the fish at once, but keep the pieces cold (in the fridge or on top of some ice)
- Wet your hands and grab a bit of rice that fits into your palm, then roll it into a ball
- Maneuver the rice in your hand and apply a few firm, but gentle squeezes to shape it
- Your rice ball should be close to the same size of your cut piece of fish
- Dab a little wasabi on the individual piece of fish
- Press the shaped rice against the fish & cup the two together
- Firmly squeeze the fish and rice so it becomes one piece & use your index finger to press down to create a solid shape
- Garnish your plate with Japanese pickled ginger, and a small portion of wasabi
- Place some soy sauce in a small dish on the side.
Although many gravitate to beer or sake when eating sushi, surprisingly wine can enhance and compliment raw fish. Rice flavors in sake could potentially clash with the flavors of the rice you’re eating (unless you are eating sashimi). Because there are really no rules attached to pairing sushi and wine, the palate playground is a tasty adventure. Many wine lovers are fans of Gewürztraminer and Viognier with sushi. Another crisp white to consider is Sauvignon Blanc, however, sparkling wines do very well in this category too. If you a fan of red wine, then we suggest Pinot Noir.
Wine does work wonders
Our picks for a weekend
sushi and wine pairing:Wild King Salmon: Chardonnay
A ripe and crisp wine with fruit flavors such as apple, pear, and citrus.Yellowtail Tuna: Champagne
A dry (Brut), light sparkling wine that is refreshing and food-friendly.
The Hello Vino Team