Savoy cabbage sushi

Vibrant and finished with the perfect crunch, these greener sushi rolls are made with savoy cabbage and are easier to make than you may think.

Savoy cabbage sushi

HANDS-ON TIME 30 min | TOTAL TIME 1 hr 20 min | SERVES 4

INGREDIENTS

• ¼ cup rice-wine vinegar
• 1 Tbsp. sake
• ½ Tbsp. sugar
• ½ tsp. salt
• 1 cup short-grain or sushi rice, rinsed in several changes of water and drained
• 500 ml water
• 3 large Savoy cabbage leaves
• 4 Tbsp. mayonnaise
• 1 tsp. wasabi
• 350 grams smoked salmon
• ½ cucumber, trimmed and cut lengthwise into thin strips
• Soy sauce, to serve

METHOD

STIR vinegar, sake, sugar, and salt together in a bowl until sugar and salt have dissolved. Set aside.

ADD rice to a pot and fill with 500 ml water. Bring to a boil over high heat. Once boiling, reduce the heat to low; cover, and cook until rice has absorbed the water and is tender to the bite, 15–20 minutes.

DRAIN the rice (if needed), and spread out on a large baking sheet. Drizzle vinegar-sake mixture over rice, gently folding to incorporate. Spread out in an even layer and let cool for 30 minutes.

BLANCH the cabbage leaves in a pot of boiling water for 15–20 seconds. Remove from the water and transfer to a bowl of ice water to cool. Drain the cabbage leaves and spread out on kitchen paper, patting dry with more kitchen paper. Set aside.

STIR mayonnaise and wasabi together in a bowl and set aside.

TO ASSEMBLE

PLACE a cabbage leaf on a sushi mat and then top with a thin layer of rice, spreading it to the edges of the leaf.

SPREAD the wasabi mayo all along the bottom edge of the leaf. Break the salmon into chunks and arrange across the mayo along with cucumber strips.

USING the mat to help you, carefully roll up the cabbage into a tight cylinder; then cut crosswise into pieces. Repeat for the remaining sushi rolls.

SERVE with pots of soy sauce for dipping

Tip from the team: Blanching the cabbage leaves makes them more pliable and easier to roll. Savoy cabbage can be substituted for Chinese cabbage.

Print Recipe

Savoy cabbage sushi

Serves: 4

Prep Time: 30 min Total Time: 1 hour 20 min

Ingredients

• ¼ cup rice-wine vinegar
• 1 Tbsp. sake
• ½ Tbsp. sugar
• ½ tsp. salt
• 1 cup short-grain or sushi rice, rinsed in several changes of water and drained
• 500 ml water
• 3 large Savoy cabbage leaves
• 4 Tbsp. mayonnaise
• 1 tsp. wasabi
• 350 grams smoked salmon
• ½ cucumber, trimmed and cut lengthwise into thin strips
• Soy sauce, to serve

Instructions

1

STIR vinegar, sake, sugar, and salt together in a bowl until sugar and salt have dissolved. Set aside.

2

ADD rice to a pot and fill with 500 ml water. Bring to a boil over high heat. Once boiling, reduce the heat to low; cover, and cook until rice has absorbed the water and is tender to the bite, 15–20 minutes.

3

DRAIN the rice (if needed), and spread out on a large baking sheet. Drizzle vinegar-sake mixture over rice, gently folding to incorporate. Spread out in an even layer and let cool for 30 minutes.

4

BLANCH the cabbage leaves in a pot of boiling water for 15–20 seconds. Remove from the water and transfer to a bowl of ice water to cool. Drain the cabbage leaves and spread out on kitchen paper, patting dry with more kitchen paper. Set aside.

5

STIR mayonnaise and wasabi together in a bowl and set aside.

TO ASSEMBLE

6

PLACE a cabbage leaf on a sushi mat and then top with a thin layer of rice, spreading it to the edges of the leaf.

7

SPREAD the wasabi mayo all along the bottom edge of the leaf. Break the salmon into chunks and arrange across the mayo along with cucumber strips.

8

USING the mat to help you, carefully roll up the cabbage into a tight cylinder; then cut crosswise into pieces. Repeat for the remaining sushi rolls.

9

SERVE with pots of soy sauce for dipping

Notes

Tip from the team: Blanching the cabbage leaves makes them more pliable and easier to roll. Savoy cabbage can be substituted for Chinese cabbage.

Made this savoy cabbage sushi recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

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How to make sushi donuts

Kirsty Buchanan

Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.