Sushi Tart - Ferrari-Carano

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Sushi Tart

Main Courses

Serves 8

No California Rollin’ for this sophisticated, yet simple appetizer. A unique spin on everyone’s Asian cuisine favorite. A tender, butter crust layered with rice and the freshest Ahi Tuna pairs beautifully with a medium-bodied, crisp refreshing white wine. No chopsticks needed!

Tart Shell

01

For the tart shell, into the bowl of an electric mixer fitted with the paddle attachment, sift the flour and salt. Add the butter and shortening and mix on medium speed until it attains the texture of coarse cornmeal. Gradually add the water, soy sauce, and grated ginger, mixing until just incorporated. Remove the dough from the bowl, gather into a ball, and gently flatten into a circle. Wrap in plastic wrap and set in the refrigerator to rest for at least two hours. Preheat the oven to 350 degrees. Place the chilled dough on a lightly floured surface and roll into a circle approximately 12 inches in diameter. Set and press into a 10-inch tart pan, trimming the edges if necessary. Cut a circle of parchment paper about 2- to 3-inches larger in diameter than the pan and press it gently into the pan over the dough. Fill with dried beans or rice, place in the oven, and bake for 20 minutes, or until just set. Remove the parchment and filling and bake for five more minutes until golden brown. Remove from the oven and set aside to cool.

Tart Filling

01

To assemble the tart, fill the prepared tart shell with rice, pressing lightly to flatten the surface. Spread the rice with Wasabi as desired and arrange the fish and caviars in a decorative pattern on top. Shape additional Wasabi into small discs, placing them around the edges of the tart, and sprinkle with sesame seeds and cilantro leaves.

Serving

01

To serve, slice the tart into eight pieces and place a slice on a plate. Arrange some pickled ginger beside the tart and garnish with cilantro oil, cilantro leaves, and sesame seeds.

Ingredients

Tart Shell

  • 1/2 pound bread flour
  • 1/2 tsp salt
  • 1/2 pound unsalted butter, chilled
  • 2-1/2 ounces vegetable shortening
  • 1/3 cup ice water
  • 2 tsp soy sauce
  • 1 tsp grated ginger
  • All-purpose flour as needed

Tart Filling

  • 1 cup cooked Japanese medium-grain rice
  • Wasabi paste to taste
  • 2-1/2 ounces sashimi-quality tuna, thinly sliced
  • 2-1/2-ounce salmon fillet, skinned and thinly sliced
  • 2-1/2- ounce Florida grouper fillet, skinned and thinly sliced
  • 2-1/2-ounce yellowtail snapper fillet, skinned and thinly sliced
  • 1/2 ounce salmon caviar
  • 1/2 ounce caviar
  • 2 tsp toasted black sesame seeds
  • 2 tsp toasted white sesame seeds
  • 1 sprig cilantro, stemmed

Serving

  • 2 ounces pickled ginger
  • Cilantro oil
  • Cilantro leaves
  • Toasted black and white sesame seeds