Sushi Germania

© Qin Xie-Krieger

© Qin Xie-Krieger

If you have followed my blog for quite some time, you might already know some of my “East meets West” sushi creations: Sushi Italiano Verde or Rosso, Sushi Español.

For me, sushi is not only the classic combination of raw fish and rice. You can create really very exciting variants! The most important point is: a balanced flavor combination.

© Qin Xie-Krieger

© Qin Xie-Krieger

Today, I dedicate my new sushi creation to the cuisine of my second home country: Germany. One of my favorite winter foods of German cuisine is a delicious combination of savory goose and sweet red cabbage.

In the German cuisine red cabbage is often prepared together with apple and normally very soft boiled (which is delicious, too). Since I always prefer having vegetables nicely crispy, I stir fried my red cabbage in a wok until just cooked, but still crispy.

© Qin Xie-Krieger

© Qin Xie-Krieger

Instead of apples I sweetened the red cabbage with the juice of sour cherry. In addition I added some drops of balsamic vinegar to create a balanced sweet and sour taste.

For my sushi Germania I decided to go for the duck breast which harmonizes incredibly well with the sweet and sour red cabbage. Together with the carefully cooked sushi rice, I wrapped the duck meat and red cabbage in a sheet of rice paper.

Winter sushi a la Qin is done! Guten Appetit! 🙂

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients (4-6 servings):

For the duck:

2 duck breasts á 200g
Olive oil
Salt and pepper

For the cabbage:

500g red cabbage (cut into thin strips)
1 onion (finely chopped)
1 clove of garlic (finely chopped)
1 bay leaf
Several cloves
1 dash of red wine in good quality
200ml sour cherry juice
3 tablespoons balsamic vinegar in good quality
2 tsp sugar
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper

To serve:

12 round rice papers
Dark soy sauce

Preparation:

  1. Cook the sushi rice (check here for the recipe).
  2. Preheat the oven to 100 degrees celsius. Cut the duck breasts along the skin side  diamond-shaped with a sharp knife. Season with salt and pepper, fry in a pan with the skin side down over medium heat for about 5 minutes until the skin is brown and crispy. Fry the other side of the duck for further 3 minutes. Place the duck breasts on a baking rack and cook for 10-15 minutes in the oven ready, remove from the oven and let cool briefly. Cut the duck breasts into thin strips and set aside.
  3. Heat the olive oil and butter in a large heavy-bottomed pot and 1 tablespoon butter, sauté the chopped onion and garlic until translucent. Add the sliced red cabbage to stir fry at high heat, deglaze with red wine, cook everything until the alcohol has escaped. Add the cherry juice, all spices, sugar and salt into the pot, stir everything well. Add the balsamic vinegar, cook over medium heat for about 15 minutes. The cabbage should still have a little bite.
  4. Soak the rice papers briefly in cool water, place on a moist towel, fill with sushi rice, red cabbage and some strips of duck, close the roll. Sprinkle with soy sauce.
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