Abalone Sushi

Sep 22, 2022

Abalone Sushi

Sep 22, 2022

Enjoy with the Creation Viognier, Roussanne

Sushi Rice
1 kg sushi rice
3 and a half cups water
3 tbsp sugar
2 tsp salt
125 ml sushi vinegar
Wash sushi rice in a drum sieve until most of the starch is off. Add to rice cooker with water. Cook until the yellow light goes on, then switch the rice cooker off at the plug. Leave the lid on and steam for another 10 minutes. Remove the rice with a paddle, taking care not to scrape the rice at the bottom as it might be too dry. In a small sauce pan, heat up the sushi vinegar, salt and sugar until just dissolved.  Pour mixture over rice and coat evenly. Cover with a damp blue cloth until ready to use.
Makes 1.5 kg rice.

Sushi Roll

1 g nori
170 g sushi rice
2 g sesame seeds
10 g Kewpie mayo
8 g carrots (cut into matchsticks)
25 g avocado
1 g salt

On a sheet of nori, flatten the cooked rice and spread evenly over the nori. Sprinkle with sesame seeds. Flatten with sushi mat. Turn around and pipe mayo in a straight line across the sushi roll. Arrange sliced avocado and carrots along the piped mayo. Roll into a cylinder. Press the roll with a sushi mat. Cut into 6 equal pieces.

Gochujang Dressing

10 limes, juiced (670 g)
1 clove garlic (5 g)
15 g gochujang
50 g oil
5 g xanthan gum
100 ml water
salt to taste
Blend everything together and emulsify to make a sauce thick enough to coat a spoon.

Kombu

Soak dried kombu in cold water. Cut into 4 g strips and store in water. This is used for plating.

Abalone
250 g baby abalone
2 L water
125 ml ponzu
Cook abalone in a pressure cooker with water for about 40 minutes. Cool down and slice lengthwise on the gravity slicer, about 1 mm thick.  Place slices in a vacuum bag and add ponzu. Vacuum seal the bag. Marinate for a couple of hours before use.

Rice Vermicelli
50 g rice vermicelli
Deep fry at 200° C until it puffs. Store on paper towel and season with salt.

 

Chef Charl’s Inspiration: We are taking you on a journey of the Maritime Silk Route! In 1652, vineyards were planted for the first time at the Cape to sustain sailors and prevent scurvy on their route between Europe, the Cape and Indonesia. Japan was the furthest point of the Silk Route. Now, 370 years later, we enjoy sushi, and Japan enjoys our finest abalone.

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