2011-03-03 / Features

Bring Sushi to Your Dinner Table

Mille-Feuille Sushi With Blue Cheese and Pastrami Mille-Feuille Sushi With Blue Cheese and Pastrami Few international foods are as widely enjoyed as sushi. Ideal for lunch or dinner, sushi comes in many flavors, offering appeal to a wide variety of people regardless of dietary restrictions or philosophies.

For those looking to entertain a few friends or simply enjoy sushi by themselves, consider the following recipe for “Mille-Feuille Sushi with Blue Cheese and Pastrami” from “The Complete Book of Sushi” (Periplus) from authors Hideo Dekura, Brigid Treloar and Ryuichi Yoshii.

Mille-Feuille Sushi With Blue Cheese and Pastrami

Makes 4 Pieces

1 scallion (shallot/spring onion)
6 ounces pastrami slices
1 teaspoon wasabi paste
4 tablespoons Japanese mayonnaise
2 cups sushi rice
4 tablespoons blue cheese
1 tablespoon pine nuts
4 nori strips, each 1/2-inch wide and 4
inches long
8 beet (beetroot) leaves

Cut scallion in half lengthwise, then cut each piece in half again to make 4 strips. Place in a bowl of cold water to let curls form.

Place a small hexagonal mold on each slice of pastrami in turn, then cut around the mold with a small knife to make 8 hexagonal pastrami shapes.

Combine wasabi paste and Japanese mayonnaise in a small bowl. Stir to blend.

Cut a piece of plastic wrap about 6 inches long and place loosely inside mold. Place 1/4 cup sushi rice in mold and press down with a wet rice paddle. Spread 1 tablespoon blue cheese over sushi rice and lay a pastrami shape on top. Add another 1/4 cup sushi rice and top with another piece of pastrami. Holding plastic wrap, remove sushi from mold and transfer to individual plates. Spread wasabi mixture over pastrami and top with a few pine nuts and a small curl of scallion. Repeat with remaining ingredients.

Wrap a nori strip around the bottom of each sushi. Arrange with 2 beetroot leaves.

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