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Sushi

with the cuvée Érynn · Blanc de Blancs Extra Brut Grand Cru

Assorted nigiri with salmon, sea bream and tuna
Recipe 01

Assorted nigiri with salmon, sea bream and tuna

Time · Prep 45 min · Cook 15 min · serves 4

Ingredients

  • 300 g sushi rice
  • 35 cl water
  • 4 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 120 g raw salmon
  • 120 g raw sea bream or other white fish
  • 120 g raw tuna
  • Soy sauce, wasabi, pickled ginger (to serve)

Method

  1. Rinse the sushi rice under cold running water until the water runs clear, then drain.
  2. Cook the rice with the water according to the packet instructions, then leave to rest off the heat, covered, for 10 minutes.
  3. Gently warm the rice vinegar with the sugar and salt until dissolved, then pour over the rice spread in a large flat dish and fold gently while fanning to cool it to body temperature.
  4. Slice the fish into neat pieces sized for nigiri.
  5. With damp hands, shape small oval portions of rice, add a thin smear of wasabi, then top with a slice of fish and press lightly to adhere.
  6. Serve the nigiri with soy sauce, wasabi and pickled ginger.

Why the pairing works. The purity of the marine flavours and the subtle sweetness of the rice complement the precision, aromatic finesse and saline finish characteristic of a Bouzy Blanc de Blancs.

Cucumber, avocado and salmon maki rolls
Recipe 02

Cucumber, avocado and salmon maki rolls

Time · Prep 40 min · Cook 15 min · serves 4

Ingredients

  • 300 g cooked and seasoned sushi rice
  • 4 nori sheets
  • 120 g raw salmon, cut into batons
  • 1/2 cucumber, deseeded and cut into batons
  • 1 ripe avocado, sliced
  • 2 tbsp rice vinegar (to adjust the rice if needed)
  • Soy sauce, wasabi (to serve)

Method

  1. Place a nori sheet on a bamboo rolling mat, shiny side down.
  2. Spread a thin, even layer of seasoned rice over the lower two-thirds of the sheet, leaving a free border at the top.
  3. Lay a baton of salmon, a baton of cucumber and a few avocado slices along the base of the rice.
  4. Roll firmly using the mat, then seal the free border with a little water.
  5. Repeat with the remaining sheets, then cut each roll into 6 to 8 maki pieces using a sharp, dampened knife.
  6. Serve immediately with soy sauce and wasabi.

Why the pairing works. The balance between the richness of the salmon, the vegetable crunch and the umami of nori is highlighted by the freshness, tension and chalky structure characteristic of a single-plot Bouzy Chardonnay.

Other pairings of this cuvée

Discover the cuvée Érynn ← All pairings