A Melt in the Mouth Sushi Recipe
I created this dish in 2011, and it’s become a firm favourite, often repeated in classes, dinner parties, buffets, and at home. It was first inspired by my dear friend Solla, and the sushi she serves at her restaurant Glo, in Reykjavik.
She puts extras like cucumber, carrots, celery, even mango into hers. I like it best plain, so that once it’s been in the fridge for a day or two it softens and all the flavours intertwine. Then when you eat them, they almost melt in the mouth, they are so soft and succulent. They keep for about five days, so I’ll make a batch, and eat them for lunches over the week. They make a great packed lunch, as they’re easy to transport out and eat on the go.
This is also a fantastic and easy dish to multiply up and serve at parties when you’re catering for a lot of people. You can make a lot relatively quickly, it looks fantastic on the plate, isn’t too costly to make, and always goes down a storm.
- Food processor
- A blender
- 125g (1 cup) hazelnuts (pre-soaked 4-8 hrs)
- 60 ml (1/4 cup) extra virgin olive oil
- 1 lemon, juiced
- 25g wasabi paste (I use Biona)
- 1/4 tsp crystal salt
- 1 date
- 1/2 cup (125ml) water
- 1 cauliflower (500g or 1/2 lb each)
- 1/2 cup (50g) sesame seeds
- 1 cup (50g) coconut chips
- 1 tbsp tamari
- 4 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp coconut nectar
- 8 nori sheets
First, it’s time to make the Wasabi Cream. Drain your pre-soaked hazelnuts and put them in the high-power blender with the oil, lemon, wasabi, salt and dates. Blend well until it’s really smooth and creamy.
Next, grind up your sesame and coconut in a grinder or high power blender. In a food processor, pulse chop the cauliflower into small pieces, around the size of a grain of rice. Transfer the ground sesame and coconut, plus the cauliflower, to a mixing bowl and add the remaining ingredients: the tamari, olive oil, vinegar and coconut nectar.
Finally, you’re going to assemble your sushi. I have a YouTube video below with tips on assembling sushi. Basically, you need to put a line of Mayo down the middle, and a line of rice on top. Not too much or your roll will be too fat and squidge apart! Not too little or it will come out cigar-shaped. Look at how much you’ve put down the centre line and imagine if that’s the kind of size you want your roll to be. Don’t forget to make sure your strip reaches right to the outside edges.
Take the edge furthest away from you and wet it thoroughly. Take the edge nearest you and roll it over tightly, pressing down firmly on the wet edge. Hold it for a few seconds and it should stick. Out of the mixture given, you should make around eight nori sheets.
Once they are all assembled like this, the final step is to chop them into small pieces. I find kitchen scissors best for this. A single nori sheet should cut into about five sushi pieces, leaving you with forty altogether. Stand them end up on the plate. Leftovers will keep in the fridge for up to about five days, stored in an airtight container.
30 mins, with 4-8 hrs pre-soaking required
Makes 40 pieces