Salmon Sushi in Beetroot Leaves
2 servings
40 minutes
Salmon sushi in beet leaves is an unusual take on the classic Japanese dish, combining the freshness of fish with a light earthy note from beet greens. This sushi interpretation may stem from a desire to experiment with traditional Japanese cuisine, merging natural ingredients for a harmonious flavor. The tender salmon fillet infused with spicy wasabi pairs perfectly with the airy texture of rice, while the beet leaves add an elegant appearance and subtle vegetal hint to the dish. Topped with red caviar, these sushi pieces acquire a festive touch and are especially delightful as a gastronomic novelty for fans of bold combinations. Served chilled, it highlights the freshness of all ingredients, and its vibrant look makes it worthy of a central place on any table.
1
Rinse the salmon fillet and slice it into thin pieces. Spread wasabi on one side of each slice.
- Salmon: 100 g
- Wasabi: 1 teaspoon
2
Cut the beet leaves in half, remove the stems, and blanch in boiling salted water for 1 minute. Rinse the leaves in cold water and lay them on a towel to dry.
- Beet tops: 1 bunch
- Salt: to taste
3
Boil rice for sushi. With wet hands, form tight balls from the rice.
- Sushi rice: 200 g
4
Make indentations in the rice balls and arrange the salmon slices so that the wasabi-coated side touches the rice.
- Salmon: 100 g
- Wasabi: 1 teaspoon
5
Wrap all rice balls in beet leaves.
- Beet tops: 1 bunch
6
Chill before serving sushi.
- Red caviar: 3 tablespoons