Sweet sushi with currant jam

4 servings

105 minutes

Sweet sushi with currant jam is an unusual blend of Japanese gastronomy and European sweet flavors. This dessert features tender rice soaked in aromatic dressing, wrapped in a crispy nori leaf and complemented by the fruity note of currant jam. The sweet-sour taste of the jam harmonizes with the softness of the rice, creating a refined delight for gourmets. Historically, sweet variations of sushi emerged as an experiment by modern chefs aiming to combine traditional recipes with new flavor accents. This dish is perfect for an unusual dinner finale or as an original treat at friendly gatherings. It is served with pickled ginger and wasabi, highlighting the richness of flavor contrasts.

Energy value per serving

• Calories: 462.2
• Proteins: 11.2g
• Fats: 0.8g
• Carbohydrates: 102.7g

Ingredients

• Pickled ginger: 250 g
• White Japanese Vinegar: 1 glass
• Dry seaweed nori: 1 pc
• Soy sauce: 1 glass
• Wasabi paste: 10 g
• Water: 500 ml
• Sugar: 2 tbsp
• Currant jam: 150 g
• Salt: 2 tsp
• Sushi rice: 250 g

Cooking steps

1. Take 250 grams of rice and pour it into a large bowl. Next, the rice should be thoroughly rinsed. Drain and refill the water until it stops being white and becomes clear. After that, drain the rinsed rice in a colander and leave it for 1 hour. After the specified time, transfer the rice to a large pot, add 500 ml of water, cover with a lid, and place on the heat. Bring the water to a boil over high heat and cook the rice for 5 minutes without stirring. Then reduce the heat to the lowest setting and cook the rice until all the water is absorbed. After that, remove the pot from the heat and let the rice sit, covered, for another 15 minutes.

   Required ingredients:

   • Sushi rice: 250 g
   • Water: 500 ml

2. Take 3 tablespoons of rice vinegar and pour it into a small container. Dissolve 2.5 tablespoons of sugar and 2 teaspoons of salt in the vinegar. Remove the rice from the pot and transfer it to a bowl. Then, gradually add the prepared dressing to the rice, mixing it gently and breaking up clumps. Let the rice cool.

   Required ingredients:

   • White Japanese Vinegar: 1 glass
   • Sugar: 2 tablespoons
   • Salt: 2 teaspoons

3. Place a mat on the table. On the mat, place a nori sheet, on the sheet place rice, on the rice place currant jam, roll it up, cut it in half, turn the sushi horizontally and cut it in half again, transfer the sushi to a plate, add wasabi and pickled ginger, pour soy sauce.

   Required ingredients:

   • Dry seaweed nori: 1 piece
   • Currant jam: 150 g
   • Wasabi paste: 10 g
   • Pickled ginger: 250 g
   • Soy sauce: 1 glass