Everyone knows the gastronomic panettone, as a savory alternative to the classic panettone. But have you ever tried to make panettone sushi?
At Christmas, the gastronomic panettone is a savory panettone served in a scenographic way to be eaten as an appetizer.
But if you want to be daring with an unusual appetizer that is beautiful to look at and good to eat, try making Panettone Sushi with Classic Panettone following the recipe by Satoko Takakura, a pastry chef friend of Loison.
- Cooked rice 300 g
- Rice vinegar 30 ml
- Sugar 13 g
- Salt 4 g
- Sesame seeds to taste
- Cream cheese to taste
- Salad to taste
- Classic Panettone (instead of Nori seaweed)
- Spring onion
- For the salmon:
- - Salmon 200g (alternatively you can use tuna)
- - Soy sauce 45ml
- - Sake 30ml
- - Myrin 15ml
For the marinade of the salmon: cut it into slices, place them in a bowl, pour over the soy sauce, sake and mirin, and mix well. Cover with cellophane and leave to marinate in the fridge for about 30 minutes
Add the vinegar, sugar, salt and sesame seeds to the cooked rice. Cut a couple of slices from the panettone side. Place the slices side by side, pass the rolling pin and finally trim the edges.
On a bamboo mat, spread the cellophane and put on top the crushed slices of panettone and spread a layer of rice on top.
Place the salad, add the salmon fillets drained by the marinade and finally the spreadable cheese with the help of a sac à a few.
Place the salad, add the salmon fillets drained by the marinade and finally the spreadable cheese with a pastry bag.
Roll up with the help of the bamboo mat and you will have a roll inside the cellophane to be cut into slices
Place the panettone sushi decorated with slices of spring onion on a serving plate
Thanks to Satoko Takakura, Loison's pastry chef, for making this recipe for unusual panettone.