Global culinary icon Nobu Matsuhisa has arrived in Australia for a series of exclusive masterclasses and dining events hosted by Crown, marking a significant moment for food enthusiasts across the nation. During his visit, Matsuhisa has crafted a unique sushi roll specifically for Sunrise, drawing inspiration from classic Australian flavours and tailored with children in mind. This innovative creation, dubbed the "fish and chips" sushi roll, features crispy tempura salmon and tartare sauce, elegantly wrapped in traditional sushi rice and nori seaweed.
Salmon Tempura Sushi Roll: A Nod to Aussie Fish and Chips
The special roll is designed to capture the essence of Australia's beloved fish and chips dish, transforming it into a sushi masterpiece. It combines the crunch of tempura-battered salmon with the creamy tang of tartare sauce, offering a playful twist on familiar tastes. Matsuhisa's approach highlights his ability to blend international culinary techniques with local ingredients, making it accessible and appealing for all ages.
Ingredients for the Signature Roll
To recreate this dish at home, you will need the following ingredients:
- Sushi Roll Base: 200g of sushi rice, 1 dried seaweed nori sheet
- Vegetables: 2 pieces of blanched asparagus, 2 slices of avocado (sliced lengthways), 2 slices of cucumber (sliced lengthways), a bunch of chives sliced in quarters
- Protein: 80g of Tasmanian salmon fillet
- Tempura Batter: For coating the salmon
- Tartare Sauce: Made with mayonnaise, finely diced white onion, minced boiled egg white, salt, and pepper
Step-by-Step Preparation Method
Follow these detailed instructions to prepare the sushi roll:
- Preheat a deep saucepan with vegetable oil to approximately 180 degrees Celsius, ensuring it is ready for frying.
- Gently dip the salmon fillet into the tempura batter, holding it from one end to allow excess batter to drip back into the bowl.
- Deep fry the salmon until it is fully cooked, which typically takes only a few minutes. Allow it to cool slightly before use.
- While the salmon cools, place the sushi rice evenly on the nori sheet in a horizontal line, ensuring a consistent layer.
- Build the roll by adding cucumber, avocado slices, asparagus, chives, and the cooked salmon fillet along the rice. Spoon a line of tartare sauce along the length of the roll for added flavour.
- Carefully roll the nori from the bottom to the top, maintaining a firm grip to pack all ingredients evenly and seal the edges securely.
- Slice the roll into large, bite-sized pieces, ready to be served with a light touch of soy sauce to enhance the flavours without overpowering them.
This recipe not only showcases Matsuhisa's culinary expertise but also encourages home cooks to experiment with fusion cuisine. The events at Crown are expected to draw significant attention, offering attendees a rare opportunity to learn from one of the world's most renowned chefs. As Matsuhisa continues to inspire with his innovative dishes, this fish and chips sushi roll stands as a testament to his creative approach to global gastronomy.
