Henriques & Henriques Medium Rich Madeira

Grower: Henriques & Henriques
Grape Variety: Tinta Negra Mole / Bual
Style: Fresh and Crisp
Country: Portugal
Appellation: Madeira
Vintage: 3 Year Old
Closure: CORK
Alcohol: 19% ABV
Bottle Size: 75cl

Salmon Sushi

Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 6

INGREDIENTS

For the sushi //

150g/5½oz sushi rice, rinsed thoroughly and drained
225ml/8fl oz water
pinch salt
25g/1oz sugar
50ml/2fl oz rice wine vinegar
4 sheets dried nori
50-75g/2-3oz wasabi paste, plus extra to serve
200g/7oz best-quality salmon fillet, skin removed, cut into strips
0.5cm/¼in thick
½ cucumber, peeled, seeds removed, cut into thin batons
½ red pepper, seeds removed, cut into thin batons

For the dipping sauce //

100ml/3fl oz rice vinegar
75g/3oz sugar
1 small red chilli, finely chopped

To serve //

soy sauce
pickled ginger

1. For the sushi, place the rice in a pan with the water and bring to the boil.
2. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.
3. When the rice is cool, place it into a bowl, season with a pinch of salt and add the sugar and vinegar. Mix well.
4. Lay out the nori sheets on a work surface and spread a little of the wasabi paste onto each sheet.
5. Place a line of the rice mixture about 2.5cm/1in wide towards the bottom edge of each sheet.
6. Divide the salmon strips and cucumber and red pepper batons among the nori sheets and roll up tightly.
7. Place into the fridge to chill for 30 minutes, then cut into 5cm/2in long pieces.
8. For the dipping sauce, heat the vinegar, sugar and chilli in a pan until the sugar dissolves.
9. To serve, place the sushi rolls onto a large serving plate with a bowl of the dipping sauce, extra wasabi paste, soy sauce and pickled ginger.