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blood-orange

Tropical Fruit Sushi

Pastry Chef Max Santiago of Gansevoort — Miami Beach, Florida Adapted by starchefs.com

Citrus Syrup:
    • 2 cups sugar
    • 2 cups water
    • 1 cup rice wine vinegar
    • 1 oz. fresh ginger, peeled and sliced
    • 4 kaffir lime leaves
    • 4 lemon grass, trimmed and mashed
    • 1 tsp. salt
Method:
1. Place all ingredients into a sauce pot and bring to a boil, then let simmer for 10 min. Cool completely inside of an ice bath.
Sushi Rice:
    • 2 1/2 quarts water
    • 2 quarts medium or short grain sushi rice
    • 16 oz. coconut milk
    • 1/4 cup simple syrup
    • 2 tbsp. salt
Method:
1. Rinse the rice under cool water until it comes out clean and is no longer cloudy. Place rice, coconut milk, simple syrup, water, and salt into a rice cooker and cook according to manufactures instructions. When the rice is done, spread it out in a large hotel pan, folding the cold syrup into the hot rice to cool and moisten. Place cooled and prepared rice into a container and cover with plastic, placing it directly on the surface of the rice, with a damp towel on top.
Pickled Plum:
    • 4 plums (or pluots)
    • 4 cups water
    • 4 cups water
    • 1/2 cup rice wine vinegar
    • 1 1/2 oz. fresh ginger, peeled and cubed
Method:
1. Slice the plums on the meat slicer on position one. Place inside a stainless steel container. In a medium sauce pot, bring water, sugar, and ginger to a boil. Remove from heat and stir in vinegar. Pour over the sliced plum and cool completely. Reserve refrigerated.
Apple Wasabi Sorbet:
    • 700 ml fresh apple juice
    • 500 ml simple syrup
    • 300 ml fresh pineapple juice
    • Honey wasabi, to taste
Method:
1. Combine the apple juice, pineapple juice and simple syrup. Add honey flavored wasabi to taste. Spin in a Bravo ice cream machine according to manufacturer’s instructions.
Soy Ginger Caramel Sorbet:
    • 4 cups granulated sugar
    • 1 cup water
    • 1/2 cup soy sauce
    • 1 tbsp. grated fresh ginger
Method:
1. Caramelize the sugar until golden amber. Slowly add the water and soy sauce. Add the ginger and cool at room temp. Spin in a Bravo ice cream machine according to manufacturer’s instructions.
Blood Orange Caviar:
    • 1000 g. water
    • 500 g. The Perfect Purée Blood Orange Concentrate, thawed
    • 6 1/2 g. texturas calcic
    • 4 g. texturas algin
Method:
1. Mix the algin with 1/3 of the juice in a blender until it’s an even mixture with no lumps. Mix in the remaining juice slowly and strain through a chinois. Let rest at room temp for 30 minutes. Meanwhile, prepare the calcic bath by dissolving the calcic into the water with a whisk. Place the mixture in a container that reaches at least 2-inches in height. Fill syringes with the caviar base and drip them into the calcic bath. Let set for one minute. Strain, wash with cold water, and shock in ice water for one minute. Strain excess water completely, and store in an airtight container in the refrigerator
To assemble and serve:
Form and slice the sushi roll into 8 pieces using the Sushi Rice, red dragon fruit, pineapple, and kiwi. Place a quenelle of the Apple Wasabi Sorbet on top of a small carnation of Pickled Plums. Spoon the Blood Orange Caviar over the rice and sorbet. Garnish with chocolate.
To assemble and serve:
    • 1 sheet soy paper
    • 2 oz. sweet sushi rice
    • 1 red dragon fruit
    • 1/4 pineapple
    • 1 kiwi
    • 2 chocolate “chopsticks”