Everyone knows the savory panettone, as a salty alternative to the classic panettone. But have you ever tried making panettone sushi?
At Christmas, the savory panettone is a salted version served in a scenographic way, eaten as an appetizer.
But if you want to dare with an unusual appetizer that’s both beautiful to look at and delicious to eat, try making Panettone Sushi with the Classic Panettone following the recipe by Satoko Takakura, a pastry chef and friend of Loison
The recipe
- Ingredients
- 300g cooked rice
- 30ml rice vinegar
- 13g sugar
- 4g salt
- Sesame seeds (to taste)
- Cream cheese (to taste)
- Lettuce (to taste)
- Classic Panettone (to replace Nori seaweed)
- Spring onion
- For the salmon:
- 200g salmon (alternatively, you can use tuna)
- 45ml soy sauce
- 30ml sake
- 15ml mirin
Directions
For the salmon marinade: cut the salmon into slices, place them in a bowl, add soy sauce, sake, and mirin, and mix well. Cover with plastic wrap and let it marinate in the fridge for about 30 minutes.
Mix the cooked rice with vinegar, sugar, salt, and sesame seeds.
Cut a couple of slices from the panettone. Lay the slices next to each other, roll them with a rolling pin, and finally trim the edges.
On a bamboo mat, place some plastic wrap and lay the flattened slices of panettone on top. Spread a layer of rice over the panettone slices.
Place the salad, add the salmon fillets drained from the marinade, and finally, add the spreadable cheese using a piping bag.
Roll up using the bamboo mat. This will create a roll inside the cellophane, which can then be sliced into pieces.
Plating
Place the panettone sushi on a serving plate, garnishing it with slices of spring onion.
A special thanks to Satoko Takakura, pastry chef and collaborator with Loison, for creating this recipe for Insolito.
朝食を十分に食べるのは非常に賢明である
