Sushi and Wine: a Match Made in Heaven

Today at CellarVie we are ignoring the unpleasant, rainy weather outside and instead we’re dreaming of homemade sushi and its perfect wine matches.Be it Champagne, Chardonnay, Rosé or Red, the wines we have chosen are fantastic accompaniments to this sushi recipe.
Despite the common misconception, sushi is really not that hard to make. Though a little time consuming, it’s a lot of fun and an ideal way to amuse yourself on a rainy Monday evening. A real show stopper (as Mary and Paul would say); it looks impressive, tastes delicious and it’s a brilliant crowd pleaser. While you’re at it, branch out from the traditional Sake. Sushi, combined with a delicious glass of wine, makes for a pretty perfect evening…even if we do say so ourselves. Have a look at the various wines we have suggested to accompany your sushi below the recipe - some may surprise you!
For the ambitious, serve your sushi alongside other canapés and wine for a party with friends, or alternatively (and more appealingly) don’t even think about sharing it and eat it all at home with your other half.
Be creative with your fillings; fish is not a mandatory ingredient in sushi. Here are a few filling ideas to get you started. Do mix and match:
1 large avocado
1 bunch chives
1 small packet smoked salmon
1/3 cucumber
2 thinly sliced spring onions
150g sashimi tuna or salmon
A couple of large leaves of spinach
Sesame seeds
1 sliced carrot
1 grilled chicken breast

In the photo there are salmon, cucumber and avocado rolls and sashimi tuna, avocado and spring onions rolls.

To make basic sushi
(about 24 pieces)
150g Japanese sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
4 sheets nori seaweed
Soy sauce, pickled ginger and wasabi to serve
½ lemon
Your chosen selection of fillings

You will need:
1 sushi mat
1 very sharp knife

1. Put the rice in a pan with 350ml cold water. Bring to the boil, cover, reduce the heat and simmer for ten minutes or until the water has completely evaporated. Remove from the heat and stir in the vinegar and sugar. Cover with a damp kitchen towel and leave to cool.
2. Now prepare your fillings: slice into long thin strips. If using avocado, squeeze some lemon juice over it to prevent it from browning.
3. Put a sheet of nori seaweed, shiny side down, in the centre of a sushi mat. Spread a quarter of the rice onto the seaweed, leaving approximately 1cm border at the top and bottom. Push the rice down firmly.
4. Lay your fillings in one strip horizontally across the sushi.

5. Fold the bottom edge of the seaweed over the filling, and roll it up tightly using the sushi mat.
6. Dampen the top 1cm of the nori seaweed with a little water to seal the roll.
7. Repeat to make 4 rolls.
8. Wet the blade of your sharp knife and cut the rolls in half. Then cut each half roll into four pieces.
9. Serve with the soy sauce, pickled ginger and wasabi.

Recipe adapted from Good Housekeeping
Wine Matches
Champagne, for the extravagant amongst us, will go perfectly with sushi.
Bouche Pere et Fils, Grande Reserve Brut Champagne 2000 £27.99
France | Champagne
This has to be one of the best value champagnes around. A millenium vintage champagne (a great year for champagne) from a small producer punching well above its weight. Decanter magazine rated it very highly "Nuanced nose of gunpowder, flowers, patisserie, toast and roasted notes. Harmonious and quite fine, it is round and broad. This is one that will improve greatly with age. Drink 2010-16. 4 stars out of 5."

Perrier-Jouët Grand Brut NV £30.00
France | Champagne
Multi-award winning wine, the Grand Brut has a fine, creamy mousse and is deliciously floral with honeyed fruit aromas. Fresh and fragrant - a rather special glass of bubbles.

A Rosé is a common choice to match with sushi, and this deliciously fruity but dry Sancerre Rosé is just the one to handle wasabi.
Joseph Mellot Le Rabault, Sancerre Rosé 2012 £12.99
France | Loire
A real rarity. Made from Pinot Noir to produce a delicate, dry, pink wine with a delicious aroma of fresh strawberries. An intense crisp and red-fruited wine that is a real rarity as its made from 100% Pinot Noir to produce a delicate, dry, pink wine with a delicious aroma of fresh strawberries. Clean and clear, this is delicious to drink now with its lively freshness on the finish. Its lovely coolness and gentle notes of redcurrant and watermelon is a perfect foil for prawns or grilled fish.
The less popular choice of a red wine nevertheless makes for a terrific combination. Choose a spicy, soft red with smooth tannins like the Goats do Roam Red.
Goats do Roam Red 2013 £8.99
South Africa | Paarl
A Cult hero! Bright ruby in the glass. Fresh berry and lavender aromas layered with subtle spice notes. Light to medium bodied with young, juicy berry flavours, fine integrated oak and smooth tannins. A beautifully balanced wine with a soft finish.

In terms of a white wine, a reasonably dry, unoaked Chardonnay will have just the right balance for your fish sushi.
Luis Felipe Edwards Lot 35 Chardonnay 2013 £6.99
Chile | Central Valley
A youthful and vibrant little number with no oak ageing at all, just clean, fresh flavours of melons and pineapples. 

J. Moreau et Fils Chablis Gloire de Chablis 2012 £14.99
France | Chablis
Bone-dry white Burgundy from one of Chablis’ most famous Houses. A classic style with no oak-ageing. A regular Gold Medal winner at prestigious competitions, confirming the consistently high quality of this wine. Elegant, restrained and dry. 

Written by: Lucy Prosser

Lucy Prosser 


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