7-Layer Sushi Dip & Dry Riesling

A deliciously fishy little twist on everyone's favourite party dip!

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This is the absolute perfect dip for sushi lovers, and bonus - it’s totally customizable! Just layer your favourite sushi toppings one on top of the other and enjoy!

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What to Pair

I recommend pairing this with a dry German riesling. This style of wine is perfectly fresh, crisp, and aromatic, and complements the sushi flavours without overpowering the dish! The salt in the dip also helps to soften some of the wines acidity and enhance all of it’s beautiful flavours. Such a winning combination that you need to try!

If you can find it, I HIGHLY recommend the Andreas Bender Paulessen Riesling. Such incredible quality at an amazing price! TBH everything by Bender is incredible, so if you ever come across their wine you should 100% stock up.

If this isn’t an option for you, the Dr. Loosen Dry Riesling is an always reliable, delicious, and affordable option!

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7-Layer Sushi Dip

Ingredients

For the sticky rice

• 1/2 cup Japanese short grain rice (aka sushi rice)

• 1/2 cup water

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1/4 tsp salt

For the dip

• 1 cup sushi grade salmon or tuna, chopped (options: canned crab meat or cooked shrimp, chopped)

• 2-4 tbsp spicy mayonnaise

• 3 sheets of roasted nori snacks, chopped

• Sauce (1/4 cup soy sauce, 2 tbsp spicy mayo, 2 tsp chili oil)

• 1 large avocado, mashed

• 1 tbsp Furikake rice seasoning

• 1 tsp pickled ginger brine

• 1/2 cup cucumber, chopped

• 1/2 cup shredded carrot

• 1/4 cup pickled ginger, chopped

• Toppings: Drizzle of spicy mayo, furikake seasoning

Directions

1. Thoroughly rinse rice under cold water until water runs clear. Add rice and water to a pot and bring to a boil. Reduce heat to simmer and cook until water is fully absorbed, about 15 minutes. Turn off heat and let sit for another 10 minutes and then transfer to the fridge to allow the rice to fully cool.

2. Meanwhile, mix together rice vinegar, sugar, and salt in a small ramekin and microwave for 30 seconds. Mix again to ensure salt and sugar have dissolved, then pour over sushi rice. Mix well to combine and set aside.

3. Add sushi rice to the bottom of your dip dish (6-8 inches in diameter is best) and top with chopped roasted nori snacks.

4. Mix together sauce (soy sauce, spicy mayo, and chili oil) and drizzle over chopped nori and rice.

5. Mix fish of choice (salmon, tuna, crab, or shrimp) with spicy mayo and spread overtop the nori.

6. Mash avocado in a small bowl and add pickled ginger brine and furikake. Spread mashed avocado over the fish, followed by another drizzle of sauce.

7. Add a layer of chopped cucumber followed by shredded carrots and pickled ginger. Top with a drizzle of spicy mayo and furikake seasoning.

8. Serve with sesame crackers or spooned into roasted seaweed snacks, and enjoy with a chilled bottle of Riesling!