45 mins
Persimmon Sushi with Hot Smoked Salmon
Serves
4
Persimmons are an underrated early winter fruit. Subtle and luscious they lend themselves to the clean lightly smoked characteristics of Aoraki Hot Smoked Salmon.
This is a reverse sushi roll – meaning the rice ends up on the outside of the roll.
Adding some apple and cucumber creates a perfect match for the light and naturally fruity attributes of Spy Valley Riesling.
We have teamed up with our friends at Spy Valley Wines to bring you a series of 3 simple but delicious recipes to pair up with one of their wines. Find out more about Spy Valley Wines.
Ingredients
Other than ordinary equipment:
Sushi rolling mat covered with plastic wrap.
Aoraki Original Artisan Hot Smoked Salmon
Spy Valley Riesling
1.5 cups of sushi rice
4 x half sheets of nori
Sushi seasoning
2 tbsp rice vinegar
1 tbsp Mirin
1 Dessertspoon sugar
1/2 tsp salt
Filling
4 dessertspoons Mascarpone cheese
1/4 cucumber, cut into batons
1 apple, cut into batons
1 persimmon, peeled, cored & sliced
8 pecans, sliced
1 tsp sesame seeds (optional)
Dipping sauce
1/4 cup Japanese soy sauce
2 tsp apple syrup (or maple or date syrup)
Product(s) used:
Method
Sushi seasoning:
Step 1
Dissolve the salt and sugar in the vinegar and mirin by quickly bringing to the boil and then cool.
The rice
Step 1
Cook the rice using the absorption method
Step 2
Place the cooked rice in a non reactive bowl (plastic or wood)
Step 3
Sprinkle the seasoning over the rice and “slice” with a wooden spoon to break up rice lumps
Step 4
Cool until room temperature
Forming the sushi rolls:
Step 1
Break the nori sheets in half by folding and creasing
Step 2
Lightly wet your hands and cover the rough side of the nori evenly with sushi rice
Step 3
Turn the sheet over onto a slightly damp cutting board
Step 4
Spread a scant tablespoon of mascarpone down the centre of the sheet and add the Aoraki Hot Smoked Salmon and other ingredients in a 3 cm wide line on top of the mascarpone
Step 5
Close the roll by placing the edge facing you to meet the sheet on the far side of the toppings line
Step 6
Tighten with the sushi mat
Step 7
Cut each roll into 8 pieces & garnish with the pecans
Sushi Tip: Add a conservative amount of fillings, overstuffing will lead to roll explosion!
Sushi Tip: If you’re brave, for a dramatic presentation place slices of persimmon on top of the roll before cutting.
Dipping sauce:
Step 1
Add the soy sauce to the apple syrup & stir to combine
Step 2
Serve and enjoy with a glass of Spy Valley Riesling
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Persimmon Sushi with Hot Smoked Salmon
Hot smoked
,
Serves
4
45 mins
Persimmons are an underrated early winter fruit. Subtle and luscious they lend themselves to the clean lightly smoked characteristics of Aoraki Hot Smoked Salmon.
This is a reverse sushi roll – meaning the rice ends up on the outside of the roll.
Adding some apple and cucumber creates a perfect match for the light and naturally fruity attributes of Spy Valley Riesling.
We have teamed up with our friends at Spy Valley Wines to bring you a series of 3 simple but delicious recipes to pair up with one of their wines. Find out more about Spy Valley Wines.
Ingredients
Other than ordinary equipment:
Sushi rolling mat covered with plastic wrap.
Aoraki Original Artisan Hot Smoked Salmon
Spy Valley Riesling
1.5 cups of sushi rice
4 x half sheets of nori
Sushi seasoning
2 tbsp rice vinegar
1 tbsp Mirin
1 Dessertspoon sugar
1/2 tsp salt
Filling
4 dessertspoons Mascarpone cheese
1/4 cucumber, cut into batons
1 apple, cut into batons
1 persimmon, peeled, cored & sliced
8 pecans, sliced
1 tsp sesame seeds (optional)
Dipping sauce
1/4 cup Japanese soy sauce
2 tsp apple syrup (or maple or date syrup)
Method
Sushi seasoning:
Step 1
Dissolve the salt and sugar in the vinegar and mirin by quickly bringing to the boil and then cool.
The rice
Step 1
Cook the rice using the absorption method
Step 2
Place the cooked rice in a non reactive bowl (plastic or wood)
Step 3
Sprinkle the seasoning over the rice and “slice” with a wooden spoon to break up rice lumps
Step 4
Cool until room temperature
Forming the sushi rolls:
Step 1
Break the nori sheets in half by folding and creasing
Step 2
Lightly wet your hands and cover the rough side of the nori evenly with sushi rice
Step 3
Turn the sheet over onto a slightly damp cutting board
Step 4
Spread a scant tablespoon of mascarpone down the centre of the sheet and add the Aoraki Hot Smoked Salmon and other ingredients in a 3 cm wide line on top of the mascarpone
Step 5
Close the roll by placing the edge facing you to meet the sheet on the far side of the toppings line
Step 6
Tighten with the sushi mat
Step 7
Cut each roll into 8 pieces & garnish with the pecans
Sushi Tip: Add a conservative amount of fillings, overstuffing will lead to roll explosion!
Sushi Tip: If you’re brave, for a dramatic presentation place slices of persimmon on top of the roll before cutting.
Dipping sauce:
Step 1
Add the soy sauce to the apple syrup & stir to combine
Step 2
Serve and enjoy with a glass of Spy Valley Riesling