Sushi
Sushi is one of those meals that is just so much better picking up at your local favourite place or going in to sit down. We have tried to make it at home, the flavours are good but the presentation is indeed a true art. And of course, you can’t beat the variety offered.
Sushi
There is no wrong way to eat Sushi. Some people like it raw, sashimi-style, flash fried as part of a sushi roll or chopped up in a Poke-style bowl.• Sushi: all sushi has rice• Sashimi: raw fish served on its own• Tataki: lightly seared and marinated fish with a flavor similar to cooked fish• Nigiri: fish placed on top of seasoned rice• Rolls: are probably the most popular and least authentic form. While Japan is the sushi capital of the world, sushi traces its origins back for millennia to the rice fields of Asia-China. Invented around the second century to help preserve fish, the sushi of centuries ago did not resemble the look of what we now order. The fish was heavily salted in fermented rice, and the rice was thrown out. By the 8th Century sushi made its way to Japan and over time, began to change and develop. Pre-dating refrigeration, sushi was often cooked until a Chef changed the sushi world forever. He tossed the rice with a bit of vinegar, rather than throwing it out, and placed a small bit of fish on top for presentation, a flavorful, bite-sized treat. Thus, Nigiri was born.
Ingredients
We tend to order a creamier style roll with avocado and crab, a spicier roll with tuna or salmon and sashimi.
The condiments of soy and wasabi with pickled ginger also influence the flavors and wine choices.
Notes
There are so many kinds of Sushi that 1 wine or Sake would be difficult to choose.
So, we also have at least 2 bottles of wine open to sip and taste with the very different sushi flavors.
Here are some of our favorites:
The creamier Catapilla Rolls from Aomi in Kelowna and the Banzai Rolls from Banzai in Calgary both have avocado, fish, and cucumber. I like a dry Rose while Mike prefers an oaky Chardonnay.
Spicy Tuna Roll and a Riesling, on this we both agree.
Sashimi and Muscadet, a dry white wine from the Loire Valley pair beautifully.
But if you are looking for a red, we like medium bodied wines. Try Gabbiano Riserva Chianti Classico and Las Pisadas Rioja 2015. Both tasted very nice overall, with the above fish rolls.
Recently we tried the Alaskan Sushi Rolls made with crab, cucumber, avocado and smoked salmon. Quail’s Gate Pinot Noir was the right wine, again a medium bodied red.
The options are limitless, and as we work our way through sushi menus, we will add pairings; successful or not.
Recently we tried non fish rolls and a beef rice bowl. All 3 paired really well with a German Riesling and New World Pinot Noir, although I preferred the Pinot Noir overall and Mike preferred the Riesling. (Wegeler 2006 Rudesheimer Berg Schlossberg Riesling and New Zealand Babich Pinot Noir)
The Philadelphia Roll, with cream cheese, cucumber, avocado and tempura shrimp.
The Alberta Roll, with cucumber, teriyaki beef and sesame sauce.
The Sesame Beef Bowl with grilled teriyaki beef, sesame sauce, rice, cucumber and lettuce.