Sushi Appetizer

This recipe is from Episode 2 of This Food That Wine

Wine Suggestion: Rosé

Yield: 12 sushi pieces

Ingredients

• 12 pieces store-bought sushi, assorted flavors
• 1 tablespoon pickled ginger, prepared (15ml)
• 1 tablespoon wasabi, prepared (15ml)
• 3 tablespoons ponzu sauce, prepared (45ml)

Directions

1. Place prepared sushi onto a large platter. Arrange small pieces of pickled ginger around the plate. Place a few small dollops of prepared wasabi on plate as well.
2. Pour small amounts of ponzu sauce into small serving bowls.
3. Serve sushi immediately.

Wine Pairing

Description: This wine is made in a dry style from red Grenache grapes, giving it medium body and crisp acidity, with flavours of juicy strawberry and summer fruit.

Pairing: This dish has delicate textures and a variety of flavours so it needs a wine that can balance these without overpowering them. The fruitiness of the rosé is a nice contrast to the flavours of the fish and cools the heat from the wasabi, and its acidity cleans your palate from the oiliness of the fish. The crispness and fruitiness also compliment the spicy ginger garnish, and the wine is light enough in body to not overpower the delicate texture of the fish.

Wine suggestion: Segura Viudas Viña Heredad Rosado (Spain)