Sushi and Black Dog TGR

The unmatchable pairing of Sushi and the most beloved scotch - Black Dog Triple Gold Reserve

I have been writing different pairings with the much-loved Black Dog Triple Gold Reserve but trust me when I say, Sushi is a great accompaniment to Black Dog’s Triple Gold Reserve. So much so that, the two can leave you gorging on it and not wanting to stop for hours. 

Sushi according to Wikipedia:
Sushi is a Japanese food consisting of cooked vinegared rice (sushi-meshi) combined with other ingredients (neta), seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari or sumeshi).

Sushi can be prepared with either brown or white rice. Sushi is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients. Raw fish (or occasionally meat) sliced and served without rice is called sashimi.
Sushi is often served with shredded ginger, wasabi, and soy sauce. Popular garnishes are often made using daikon.

Here’s a recipe of Sushi that I found on the web. Do give it a shot and let me know what you think of it!

For The Peanut Wasabi Sauce
·        1 1/2 tsp chopped garlic (lehsun)
·        2 tbsp roasted peanuts
·        1 tbsp sugar
·        2 green chillies
·        1 tsp lemon juice
·        salt to taste

For The Sushi
·        1/2 cup crumbled low-fat paneer (cottage cheese)
·        1/2 tsp ginger-green chilli paste
·        2 tbsp low-fat milk (99.7% fat-free)
·        1/2 tsp freshly ground black pepper (kalimirch) powder
·        24 big- size spinach (palak) leaves
·        2 boiled baby corn , cut into thin strips or 1/4 cup , peeled , boiled and cut  into thin strips
·        1/2 carrot , peeled , boiled and cut into thin strips
·        1/4 cucumber , peeled and cut into thin strips
·        1/2 beetroot , boiled , peeled and cut into thin strips
·        1 tsp chopped green chillies
·        salt to taste

For the peanut wasabi sauce
1.      Combine all the ingredients along with 3 tbsp of water and blend in a mixer to a smooth paste.
2.      Refrigerate till use.

For the sushi
1. Combine the paneer, ginger-green chilli paste milk and pepper in a bowl, mix well and keep aside.
2. Blanch the spinach leaves in hot water for a while and refresh them with cold water.
3. Pat dry each spinach leaf with a tissue or a thin soft cloth.
4. Place a butter paper on a dry, flat surface and arrange the leaves such that they overlap each other.
5. Spread the paneer mixture on the spinach leaves evenly, leaving a gap of ½” from all the sides.
6. Place the vegetables at the tapering end of the spinach leaves and sprinkle salt and green chillies over it.
7. Start rolling the butter paper, gently pressing it to compress the arrangements.
8. As you roll the butter paper, gradually unwrap it simultaneously to expose the spinach leaves.
9. Once the sushi has been rolled, use a sharp knife to slice the sushi into rings of ½” width.
10. Serve immediately with peanut wasabi sauce.

Disclaimer: This content is meant only for people above the age of 25


Dreamer, Blogger, Writer, Foodie, Movie buff, Public Relations. Contributor for The New Indian Express and recently started a news publishing website 'Unkrate'.

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