Saffron Sushi Roll Appetizer
Howard Purdy Purdy
ingredients
- Rice
- 1 cup sushi grade rice
- 1 cup fish stock
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp of rice wine vinegar
- 1/4 tsp of saffron
- 1 tbsp grated parmesan cheese
- 1/2 tsp olive oil
- 1/2 tbsp butter
- Saffron Sauce
- 1 tbsp of chopped shallots
- 1/2 tsp olive oil
- 1/2 cup white wine
- 1 tbsp white wine vinegar
- 1.5 cups of heavy cream
- 1/2 tsp saffron or saffron powder
- Sushi topping
- 1 oz of fish roe
- 6 to 10 fresh scallops - Blanched but not cooked through
- 6 to 10 mussels - fried in olive oil for 1 minute
- 6 to 10 large shrimp - blanched with scallops and cut in half lengthwise
- 2 or 3 sheets of Nori
- Fresh dill for garnish
- Crushed red peppercorns
- Soy vinaigrette
- 1/4 cup soy sauce
- 3/4 cup olive oil
- Whisk together
directions
- 1
Rice Mixture
- 2
Add first 6 ingredient and cook according to directions. When done stir in the cheese, olive oil and butter.
- 3
Saffron Sauce
- 4
In a medium saucepan add the heat the shallots in olive oil for 1 minute then add the wine, vinegar and bring to a boil. Reduce by half. Add the cream and return to a gentle boil and then add the saffron. Boil 1 for more minute. Cool
- 5
Assembly
- 6
Spread rice on sheet of Nori and make a California roll. Cut into 1 inch slices. On small plates add a couple spoonfuls of Saffron sauce in the middle. Drizzle with soy vinaigrette. Place one or two slices of California roll in the sauce on the plate. Top each piece with scallop, shrimp, and mussel and fish roe. Top with a sprig of dill and lightly sprinkle with the red peppercorns.
Source: TasteBook
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