Nouvelle Cuisine Sushi

Ingredients

While traditional Japanese sushi focuses on simplicity and minimalism, Nouvelle Cuisine Sushi embraces a more artistic and intricate approach. The presentation is elevated, with attention to detail and unique flavor combinations that push the boundaries of traditional sushi. We alse have the original recipe for Sushi, so you can check it out.

• 300g (10.5 oz) sushi rice 300g (10.5 oz) sushi rice
• 400ml (1.7 cups) water 400ml (1.7 cups) water
• 50ml (1.7 fl oz) rice vinegar 50ml (1.7 fl oz) rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• Assorted fresh seafood (such as salmon, tuna, scallops) Assorted fresh seafood (such as salmon, tuna, scallops)
• Fresh vegetables (such as cucumber, avocado, radish) Fresh vegetables (such as cucumber, avocado, radish)
• Nori (seaweed) sheets Nori (seaweed) sheets
• Pickled ginger Pickled ginger
• Wasabi Wasabi
• Soy sauce Soy sauce

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 2g (0.5g saturated)
• Carbohydrates: 50g (2g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the rice is tender.
3. 3.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and gently fold it in to evenly coat the grains. Let the rice cool to room temperature.
4. 4.
   Prepare the seafood and vegetables by slicing them into thin strips.
5. 5.
   Place a sheet of nori on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a small border at the top.
6. 6.
   Arrange the seafood and vegetables in a line across the rice, slightly off-center.
7. 7.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure a compact roll.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Slice the sushi rolls into bite-sized pieces using a sharp knife.
10. 10.
    Serve the sushi with pickled ginger, wasabi, and soy sauce.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Nori (seaweed) sheets — Toast the nori sheets lightly over a flame for a few seconds to enhance their flavor.
• Fresh seafood — Ensure the seafood is of the highest quality and freshness for the best taste.
• Pickled ginger — Use store-bought pickled ginger or make your own by marinating thinly sliced ginger in rice vinegar and sugar.
• Wasabi — Use freshly grated wasabi for a more intense and authentic flavor.

Tips & Tricks

• Experiment with different combinations of seafood and vegetables to create unique flavor profiles.
• Use a sharp knife to slice the sushi rolls cleanly without squishing them.
• Serve the sushi rolls on a platter garnished with edible flowers or microgreens for an elegant presentation.
• For added texture, sprinkle toasted sesame seeds or tempura flakes on top of the sushi rolls.
• Don't be afraid to get creative with the fillings and toppings to make your Nouvelle Cuisine Sushi truly unique.

Serving advice

Serve the Nouvelle Cuisine Sushi as an appetizer or as part of a sophisticated tasting menu. Arrange the sushi rolls on a beautiful platter and garnish with fresh herbs or edible flowers for an elegant touch.

Presentation advice

Arrange the sushi rolls in a visually appealing manner, playing with colors and shapes. Use vibrant ingredients and garnishes to create a visually stunning presentation that reflects the artistic nature of Nouvelle Cuisine.