This unique sushi works perfectly as a plated first course or a passed canapé. The carrots, cucumber, anddaikon serve as superb textural foils for the rice, while the Wasabi Mayonnaise provides a wonderful creaminess and the appropriate heat. A drizzle of shoyu caps off the preparation.
ingredients
For the Wakame Salad
For the Sushi Rice
For the Carrot and Pea Tip Sal
For the Pine Nut Mayonnaise
For the Wasabi Mayonnaise
For the Sushi
directions
Combine all the ingredients in a bowl and toss to mix. Let stand for 1 hour. Drain, reserving the liquid. Dice 1/4 cup of the salad to use for adding to the rice; set aside the remaining drained salad for adding to the sushi rolls.
In a food processor, combine the parsnip and pine nuts and pulse until ricelike pieces form. Combine the parsnip mixture, diced Wakame Salad, vinegar, honey, lemon juice, salt, and
pepper in a bowl and mix well.
Combine all the ingredients in a bowl and mix well.
Combine everything in your blender and process until smooth. Pour into a jar and refrigerate until needed. The pine nut mayonnaise will thicken in the refrigerator as it chills.
Combine the Pine Nut Mayonnaise, shoyu, wasabi, and lime juice in a bowl and stir to mix. Season to
taste with salt and pepper. Set aside 1/4 cup to use for serving with the rolls. Reserve the remainder for another use.
Place a nori sheet on a sushi mat. Spread one-fourth
of the rice on the nori, leaving a 1/4″ inch border at the bottom and sides and a 1-inch border at the top. Make a horizontal line across the middle of the rice with one-fourth each of the julienned avocado and
daikon; the cucumber batons; the remaining Wakame Salad; the Carrot and Pea Tip Salad; and the daikon sprouts, allowing the sprouts to extend beyond one end. Using the sushi mat, roll up the nori into a firm sushi roll. Repeat with the remaining 3 nori sheets, rice, vegetables, and salads,
to make 4 rolls in all. Trim the end without the daikon sprouts on each roll to even it neatly. Cut each sushi roll crosswise into 5 slices, making the slice with the daikon sprouts visible twice as thick as the others.
Stand the sushi roll slices vertically on the center of each plate. Spoon one-fourth of the Wasabi Mayonnaise around the plate along with some of the liquid from the Wakame Salad. Drizzle 1 tablespoon of the shoyu around the plate and sprinkle with one-fourth of
the chiffonade-cut nori.
Wine notes:
Austrian Grüner Veltliner is a crisp, mineral-style wine with notes of white pepper. Nikolaihof, a biodynamic wine maker, produces wines that reflect the individual vineyards in which their grapes were grown. Grüner is a compelling choice with this dish because of the mineral character of the root vegetables and the nori. Other elements of the dish are sparked with racy acidity, and this too is held in check by Austria’s national grape.