Coverstory My food story— —August —’24 30 Grape Leaf Sushi A fusion delight, Grape Leaf Sushi, introduces a twist on the classic Asian roll. The traditional filling undergoes a transformation with vibrant Greek flavors, cleverly encased in delicate grape leaves instead of the usual nori seaweed US INGREDIENT(S) HIGHLIGHTED Shrimp CUISINE Modern Greek PREPARATION TIME 45 minutes COOKING TIME 60 minutes for grape leaves + additional for filling (varies according to the filling being used) SERVES 6 portions DIETARY Non-vegetarian LEVEL OF DIFFICULTY Expert Ingredients: SUSHI RICE 3 cups sushi rice 4 cups water 3 cups white vinegar 1½ cups sugar 1 tsp salt 1 tbsp black sesame seeds, toasted 1 tbsp white sesame seeds, toasted 3 tbsp soy sauce 2 tbsp pink ginger TARAMA EMULSION 2 tbsp tarama (Greek cod roe) 1½ tbsp lemon juice 1 cup vegetable oil SHRIMP TEMPURA 12 jumbo shrimps (size 215) 1 cup rice flour ¾ cup beer, blonde recommended 2-3 cups vegetable oil ASSEMBLY (GRAPE LEAVES) 40 grape leaves 1 pc lemon THE FILLING 1 fire roasted pepper ½ English cucumber, skin on 4 tbsp capers 1 cup vegetable oil d. Finely chop the ginger and set aside. e. Transfer the cooked rice into a mixing bowl with ½ cup of the vinegar mixture. f. Add toasted black sesame seeds, toasted white sesame seeds, soy sauce, and ginger. g. Mix thoroughly until well combined, and set aside to cool down. TARAMA EMULSION a. Add tarama and lemon juice into a bowl and whisk until smooth. b. While continuing to whisk, slowly pour the oil into the bowl in a continuous and thin stream, allowing the mixture to emulsify. SHRIMP TEMPURA a. Mix the tempura ingredients (beer and rice flour) together until a thick paste forms and set aside. b. Make about 3 shallow crosswise cuts on the belly side of the shrimps in order to flatten them and help coat the tempura and fit in the sushi. c. Fill a large saucepan with vegetable oil and bring to 190°C. Fry the coated shrimps one at a time in the oil until they are golden brown. d. Remove and set over paper towels to allow the excess oil to drain. ASSEMBLY (GRAPE LEAVES) a. Preheat the oven to 177°C. b. Slice the lemon into very thin slices. c. In a large, deep baking pan, layer the grape leaves with lemon slices between each leaf and cover it with water. d. Cover the pan with aluminum foil and place it in the oven for 60 minutes. e. Once done, remove the foil, and transfer the leaves to ice water to cool. Set them aside to dry. Method: SUSHI RICE a. Put rice and water in a medium saucepan and set over high heat. b. Once the water comes to a boil, lower the heat, cover the saucepan and cook for 30 minutes. c. Meanwhile, combine the vinegar with sugar and salt, and set aside.
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