Deconstructed Sushi with Avocado & Salmon Trout
What you’ll need
8 sheets nori
1 small carrot – cut into matchsticks
¼ English Cucumber – peeled & cut into matchsticks
1 red pepper – cut into matchsticks
1 ripe avocado – diced
100g smoked salmon trout – cut into matchsticks
500ml cold cooked sushi rice
red, white or rice wine vinegar
freshly milled black pepper
wasabi flavoured mayonnaise.
What you’ll do
Toast the seaweed briefly over an open flame or in your toaster. Prepare the vegetables, avocado and fish and set aside. In a bowl season the rice well with the vinegar, castor sugar, sea salt and freshly milled black pepper. Gently stir in the vegetables and fish. Place a sheet of nori on each of 4 plates and divide the rice mixture between them. Cover with a sheet of nori and serve with pickled ginger and wasabi flavoured mayonnaise.
Serve 4 as a first course to a meal
I love Douglas Green Wines as each wine has a unique story behind it. Douglas Green’s story is so well known, the Stellenbosch University graduate starts his company in1942 to provide wines true to variety with a high quality to price ratio. No change there, this is still the philosophy of Douglas Green wines. The other unique story is the Pinotage grapes used to make this wine come from four Wine Appellations in the Western Cape, Breedekloof, Worcester, Robertson, and Bonnievale.
The wines were made in regional cellar and watched over by Douglas Green Oenologists and left on the lees to add to the complexity. They were then taken to the Douglas Green Cellars in Wellington where they were blended and prepared for bottling.
From a clear glass Bordeaux shaped bottle, closed with a silver screw cap. The label is an amusing cartoon of Douglas Green and his old delivery truck. In the glass, the wine is a vibrant cherry pink with onion skin flashes. The aromas all but jump out of the glass, red berry and cherry fruit. From entry the palate has a lovely thread of raspberry acidity which runs through into the aftertaste. The berries and cherries are repeated on the palate and in the rich and generous mid-palate. There is an undertow of rosewater flavoured Turkish Delight and some sweet brown spice. The wine is beautifully balanced with the acidity counteracting the off dry palate.
Read more about Douglas Green Wines – CLICK HERE
For Deconstructed Sushi with Avocado & Salmon Trout ingredients like Sushi Rice, Rice Vinegar or Nori
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