Woman invents ‘Sushi Cornish pasty’ – and traditionalists are going to hate it

[Global] There’s a lot of love out there for sushi burritos, aka ‘sushirittos’. The fad has led to other inventive fusions, which take the rice, the raw fish, and push boundaries.

Earlier this year, a bakery thought it might be a good idea to put salmon and seaweed inside croissants. It did not go well.

Wrong way round (Image: Yutaka)

Now, somebody’s gone and combined a ‘Cornish pasty’ concept with sushi. A troubling premise, you might suggest? Are we slipping raw fish into buttery yet pastry again?

No. Chandra Gilbert has instead simply enveloped sushi ingredients inside a nori seaweed casing, which is shaped like a pasty. She’s crimped it. But that’s where the link ends, really. A loose connection.

“As a sushi fan, I often take any I’ve made that’s left-over to work, but, inevitably, the filling starts to escape,” Chandra says.

Image: Dorling Kindersley

“By making sushi into pasties, using nori sheets instead of pastry and creating a sushi rice salad, it provides the perfect way to take your sushi to work or on a picnic”.

We might point out the fact that to call something a Cornish pasty is to follow a strict and official set of rules that stipulate geographical construction of said dish, and the ingredients used within it. Cornish pasties are protected (at the moment).

They probably taste quite good (Image: Yutaka)

The PGI status hasn’t stopped Chandra, who says she used to live in Cornwall, and who devised the sushi pasties as part of a national comeptition.

Each year, Japanese food company Yutaka asks cooks to come up with new ways to serve the delicacy. This year, Chandra prevailed.

Upsetting. This ‘pasty’ sounds okay, though. Here’s the recipe if you fancy giving it a go…

  • 250g Yutaka Sushi Rice
  • 3 tbs Yutaka Rice Vinegar
  • 1 tsp salt
  • 2 tbs sugar
  • 8 Yutaka Nori sheets
  • 3 spring onions, chopped
  • 1/3 cucumber, diced
  • 2 slices smoked salmon, diced
  • 1 red pepper diced
  • 1 avocado, diced and dipped in lime or lemon juice to avoid discolouring
  • Large bunch coriander, finely chopped


Method – thanks to Chandra

Put the rice into a bowl and wash with cold water. Repeat 4 times and then drain with sieve. Put rice into a saucepan and add 330ml water. Bring to boil turn heat down and simmer for 30 mins.

Mix the rice vinegar, sugar and salt together and fold into the sushi rice when cooled.


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