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Inside-Out Sushi

by Ryuta Iizuka
Ryuzu, Japan
 

I was born in Uonuma, Niigata, one of the best terroirs of rice fields in Japan, so I grew up eating the best rice in the world every day. Since I'm not a Sushi Chef, I wanted to try some crispy rice, inspired by a traditional Japanese snack called 'Pon Gashi', similar to the cooking method of "Riz Soufflé" in France.
Ryuta Iizuka

Inside-Out Sushi

  • STARTER
    2 PERS.
  • timing
    1H30
  • preparation time
    1H
  • Cooking time
    30MIN

INGREDIENTS

Tuna Confit (Oil Tuna) - 120g
Milk - 40ml
Cream cheese - 40g
Fresh cream - 100g
Curry powder, a bit
Salt, a bit


Sticky rice - 100g
Water - 150ml
Salt, a bit


Vegetable oil
Black pepper, a bit

 

OPTIONAL

Red onion pickles, as needed
Wasabi flower, as needed
Coffee powder, as needed


 

METHOD

1 — TUNA MIXTURE

Put the tuna confit, milk and cream cheese in a food processor and strain with a net until you achieve a paste. Add curry powder, salt and 70% whipped fresh cream to make it into a mousse.

 

2 — PREPARING THE STICKY RICE

Wash the sticky rice and let it sink in water for 1 hour, then cook it. Add a bit of water and salt and stir once cooked to make it stickier. Spread on cooking paper to let it dry.

 

3 — FRYING THE STICKY RICE

Fry the sticky rice once dried in 190°C (374°F) vegetable oil.

 

SERVING INSTRUCTIONS

Put the tuna mousse on a piece of crispy fried sticky rice. Sprinkle black pepper and coffee powder. Place the red onion pickles and wasabi flower on top.

The recipe has a cripsy texture. While the tuna mousse pairs very well with the Krug Grande Cuvée 170ème Édition, the addition of coffee power and black pepper enhances the sensorial experience.
Krug Grande Cuvée
Krug Grande Cuvée
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