Getting rid of leftover fish from christmas table: Boxing day sushi

This time we'll try to write in English, as the pictures of our boxing day sushi rolls were liked by a few foreign friends. So try to tolerate my somewhat feeble grammar.

Traditional Finnish christmas meal includes a lot of fish: Grave salted salmon, different salt-and-vinegar pickled herrings, cold- and warm smoked salmon and roe. Well, almost any Finnish fish goes. And as usual, there is lots of leftover. So, having eaten way too much over christmas we decided to use that leftover fish for a different kind of boxing day meal.

Sushi was a great idea. the idea of a lighter meal pleases after christmas. And it was delicious even though not a traditional sushi that is of course made of fresh fish. The recipe follows next

You will need:
The fish
Sushi rice
Sugar
Rice wine vinegar
Sharp knife for cutting the roll
Sea weed sheets
Soy sauce
Wasabi paste
sliced pickled ginger
(We obtained all the ingredients from a store selling asian foodstuffs)

First cook the rice:
For 8 rolls we cooked 6 deciliter of rice in about 7 deciliter of water
Before cooking the rice, rinse it in a sieve for 5 minutes to remove starch. Run the water through the rice until it becomes out clear.
When the rice is boiled, add 1/2 - 1 dl of rice vinegar seasoned with 1,5 teaspoon of salt and 4 teaspoon of sugar.
You can find hints for rolling here. For filling we used cold smoked salmon with cucumber, avocado and cucumber, grave salted salmon with avocado, and the best of them  all, smoked salmon roe with a spoonful of sour cream on top off the cut roll. The last one was maybe the best sushi we've ever had...

Serve the rolls with pickled ginger slices, soy sauce and wasabi (to be mixed in soy). It is easiest to eat the rolls either as finger food or with chopsticks. Fork and knife will not do.

And what comes to wine, bubbles go greatly together with the fishy rolls. We had Champagne Le Brun  de Neuville which is a N.V. blanc de blancs. It was a fresh wine with apply nose and a rather fresh acidity in the palate. The toasty aromas of bottle fermentation pairs well with the smoked fish. I guess any fresh bubbling wine made in the traditional method will do, cava for example would be a good pick.

And a word of warning: The wasabi is quite sharp, but it's different from chili and does not leave a long, burning aftertaste. So it does not kill the wine in the same way that a strong chilli would do.