Chirashi sushi

With Matsukura Junmai Shu

I decided to go with a bottle of sake for this dish - magic happens!

Chirashi sushi

Ingredients:

• 400g sushi rice

• 400g sashimi quality salmon, sliced

• 2 large eggs, blended

• 16 Surimi seafood sticks, diagonally sliced

• pickled cucumber, few slices

• 1 spring onion, thinly sliced

• 4 tablespoons of salmon roes

Methods:

1. Cook the sushi rice per package instruction. Once done and slightly cooled, add 3 teaspoons of sugar and 2 tablespoons of rice vinegar and blend gently

2. Heat a medium frying pan in medium heat, add a tablespoon of olive oil once the pan is heated. Pour in the egg liquid and gentle spread the liquid evenly in the pan. Fry slowly until the liquid is set and an egg sheet is formed. Shake the pan. If the egg sheet moves without any parts still sticking to the pan, you can turn the whole sheet. Fry for one more minute in medium heat. Take out the sheet and let it cool

3. Cut the egg sheet into stripes once it is cooled

4. Place the sushi rice in a bowl, place the salmon slices, egg stripes, Surimi sticks, cucumber slices and salmon roes on the top. Place the thinly sliced spring onions on the middle for garnish

5. Serve with wasabi and sushi soy sauce

Wine pairing:

I tried different white wine with this dish. Most of wines with medium acidity and tropical fruit flavour are ok with this dish. However, none of them does any magic. Therefore, I decided to go with a bottle of sake and magic happens.

I only know a little bit about sake but this is Matsukura Junmai Shu. It has a slight sweetness with hint of pear, pistachio nuts, mineral and lightly yeasty flavour. It preserves the fresh seafood flavour of the salmon and lightens up the oily texture of the salmon. With its yeasty flavour, it also perfectly matches the umami soy sauce that goes with this dish. This sake can be served cold or warm and I served it cold to enhance the freshness of the dish.