Description
Your dinner guests will never believe these Italian-Japanese fusion bites came from your kitchen. Skip the reservation and roll up something extraordinary tonight!
Ingredients
Scale
- 1½ cups (300g) arborio rice
- 4 cups (950ml) vegetable stock
- ¼ cup (60ml) white wine (preferably Pinot Grigio)
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) extra virgin olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 8 oz (225g) fresh sashimi-grade tuna or salmon
- 4 oz (115g) mascarpone cheese, softened
- ¼ cup (60g) sun-dried tomatoes, finely chopped
- 6 slices prosciutto di Parma
- 1 ripe avocado, thinly sliced
- ¼ cup (10g) fresh basil leaves
- 2 tablespoons capers, drained
- 1 sheet of nori (optional, for wrapping)
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- Heat olive oil in a saucepan over medium heat. Sauté shallot until translucent, add garlic until fragrant, then stir in arborio rice for 2 minutes until edges become translucent. Add white wine and stir until absorbed.
- Add vegetable stock one ladle at a time, stirring constantly until each addition is absorbed before adding more. Cook for 18-20 minutes until rice is al dente. Stir in rice vinegar and spread on a baking sheet to cool completely in the refrigerator.
- Prepare fillings: slice fish into thin strips, mix mascarpone with half the sun-dried tomatoes, slice avocado and toss with lemon juice, and chop basil leaves.
- Place plastic wrap on a flat surface. With wet hands, spread a thin layer of cooled risotto in a rectangular shape. Layer prosciutto, fish, avocado, mascarpone mixture, capers, and basil in the center.
- Using the plastic wrap, tightly roll the sushi away from you. Refrigerate for 15 minutes, then slice into 1-inch pieces with a sharp knife dipped in cold water. Arrange on a plate and drizzle with balsamic glaze before serving.