Déjà vu? Perhaps. You might remember that last New Year’s I wrote a piece about party sushi in an effort to get more people around these parts on board with the amazing Japanese food.
Turns out, that worked! I received a few emails about it detailing how some folks had never wanted to go anywhere near the stuff because of the whole understandable raw fish stigma, but after seeing my recipe, decided to give it a go and liked it. One even emailed back to tell me that it sparked a love of full blown sushi and thanked me for it (you’re welcome, Vanessa D.).
Well, now I’m about to go a little crazy with it. You see, there are multiple recipes that I have for party sushi and one of them is a sweet version rather than umami.
I can hear you now: “Wait, wait, hold up. Terry, we could handle the savory sushi but sweet? You’ve gone too far this time, Old Man.” Hear me out.
Since we already know that sweet rice dishes exist in rice puddings and the like, logically it isn’t that much of a stretch to do a sweet sushi without any actual fish in it isn’t it? Wait, why am I asking? I’m the pro here. Of course it isn’t.
How do I know this? Simple, I tried it. Multiple times really. I needed to find that perfect combination of flavours to get the right “bang” and mouthfeel and it turns out that those flavours are apple, mango, partridgeberry, cinnamon and maple. Did I just sense a raised eyebrow of intrigue? I think I did. Without further ado, I less than humbly present:
Sweet Party Sushi
1 cup jasmine rice
4 sheets of nori
1 tbsp sesame seeds, roasted
1 apple, cored and diced
½ mango, pitted and diced
½ cup partridgeberries
½ cup sugar, x2
1 tsp cinnamon
Maple syrup to taste
In a medium saucepan, add rice to 1 ½ cups of water and bring to a simmer. Cook until all liquid is absorbed (don’t stir!) and set aside on parchment paper to cool. In another saucepan, combine ½ the apple chunks with mango, cinnamon and ½ cup of sugar on medium heat. Cook for 10 minutes to make a chunky puree. In another saucepan, render your berries with the remaining apple and remaining sugar to create another puree using the same method. Chill both purees. Using a tatami mat and some plastic wrap, sprinkle with sesame seeds, layer on ½ the rice evenly on whole mat followed by ½ the nori, followed by one of the purees being sure to reserve the runniest parts for later. Roll and chill. Use this same method for the remaining puree ingredients to form another roll to chill. After about an hour, remove both rolls from the fridge and cut into desired lengths. Top with remaining runny puree and drizzle with a small amount of maple syrup. Garnish with fruit slivers or on a waffle bed.
The picture you see is admittedly terrible. This was before the days of my acquired plating skills and I was also less caring back then. I implore you though to try this recipe at home and if it turns out better than mine (which it most likely will) feel free to send me a picture on social media or via the email listed on SaltWire’s website. I always appreciate the feedback from my readers and with this particular recipe I am dying to hear your thoughts!
Happy New Year!