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Luiz Hara - thelondonfoodie.co.uk
Title: Sushi Food Wine Pairing
Author: Luiz Hara
Cook time: 2 hours
Total time: 2½ hours
The inspiration for this sushi came from a recent trip to Peru, the home to the 2nd Japanese community outside of Japan. Here, I pair the flavours of raw salmon with Peru's most popular yellow chilli, known locally as aji amarillo . Aji amarillo has an intense, bright yellow-orange colour, with a unique flavour and fruitiness in addition to a good amount of. The turf element of the duo is French foie gras, flavoured with a garlic teriyaki sauce. As the foie gras is blow-torched, some of its fat melts into the sweet teriyaki sauce and vinegared sushi rice, making for a heavenly combination of flavours.
Champagne is always a good (and safe) choice to pair with sweet-vinegared sushi rice, but for this dish, I decided to go against the grain and have chosen the Terre da Vino Barolo 2010 from Piedmont, Italy. Made from the Nebbiolo grape, this relatively young wine already has soft tannins, good acidity and plenty of fruit. This is a robust wine, with enough weight to go beautifully with the sticky, garlic teriyaki sauce and the unctuous foie gras and yet stand up to the gentle heat of the Aji Amarillo cream and salmon nigiri.
Nikkei Surf & Turf Sushi - Blow-Torched Foie Gras with Garlic - Teriyaki Sauce and Salmon with Aji Amarillo Cream (Recipe by Luiz Hara)
For the Garlic-Teriyaki Sauce:
For the Aji Amarillo Cream:
1. Making the garlic-teriyaki sauce - in a saucepan add the soy sauce, mirin, sake and sugar, mix well until the sugar is dissolved. Bring to boil and then simmer until reduced by 1/3 or until the sauce has achieved coating consistency. Lightly crush the garlic clove with the back of a knife and add to the teriyaki sauce while still hot. Transfer to a sealable container and refrigerate until needed. This sauce will keep well for a few weeks in the fridge.
2. Making the aji amarillo cream - in a bowl, add the soured cream, Japanese mayonnaise and aji amarillo paste, mix well. Add the few drops of lemon juice and zest, and a pinch of salt, check for seasoning (the cream will become hotter after a few hours and on the following day so do not add more aji amarillo paste). Transfer to a sealable container and refrigerate until needed. This sauce will keep well for a few days in the fridge.
3. Making the sushi rice - wash 2 cups of rice 3-4 times until the water runs clear. Drain it for 15 minutes and then soak in 2 cups of water (same quantity of water as rice) for 30 minutes to 4 hours (the longer the soaking the wetter and stickier the rice will be). Place the rice into a rice cooker, and turn it on. After the rice is cooked, leave it to rest for 15 minutes.
4. Seasoning the sushi rice - transfer the rice to a sushi barrel (handai) and using a fan and rice paddle, season the rice with 2-3 tbsp sushi seasoning. Fan the rice whilst folding it, bringing it to room temperature as quickly as possible.
5. Shape 12-18 nigiri-zushi balls, place a layer of cling film or a moistened towel over the balls to keep them from drying out.
6. Cut the slices of salmon and foie gras - the slices should drape over the sushi rice balls on both sides, place them over the nigiri zushi balls.
7. Using a long-rectangular sushi plate, each plate should contain - 1 salmon nigiri with aji amarillo cream +1 foie gras nigiri with garlic-teriyaki sauce. Before serving, place ½ tbsp aji amarillo cream on the plate, place 1 salmon nigiri over the cream and a little more on top of the salmon. Place 1 foie gras nigiri beside the salmon nigiri and blowtorch if for a few seconds. Pour a little garlic teriyaki over it and a couple of Malden crystal salt flakes and blowtorch again for a few more seconds. Lightly blowtorch the salmon nigiri, serve immediately.