Sautéed Fondue with Chinese Cabbage Sushi Rolls

Ingredients

• 200 g Sushi rice
• Salt
• 60 ml rice vinegar
• 100 g fresh shiitake mushrooms
• 32 peeled North Sea shrimp
• 150 g swordfish fillet
• 32 equal-sized Chinese cabbage leaves
• 32 equal-length scallion spears
• 1 bundle vegetable stock mix
• 800 ml fish stock (from a can)
• vegetable broth (instant, as needed)
• 100 ml light soy sauce
• 3 tbsp sake
• 1 tsp wasabi

Instructions

1. 1.

   Wash the rice thoroughly and let it drain in a sieve for 30 minutes. In a pot, bring 325 ml water with 1 tsp salt to a boil, simmer for 1 minute, then cover and let sit on low heat for 15 minutes. Mix the vinegar into the rice using a wooden spatula in slicing motions so the grains stay separate. Let cool.

2. 2.

   Rinse the zucchini, trim it, and cut into long thin sticks. Remove stems from mushrooms and slice caps into fine strips. Rinse shrimp and fish, pat dry. Slice the swordfish into 30 thin strips. Rinse cabbage leaves, shake off water, and cut leaf edges flat.

3. 3.

   Lay cabbage leaves on paper towels one at a time. Spread a thin layer of rice on each, leaving a 3 cm border at the bottom (Step 1). Top with one portion each of zucchini, mushroom strips, one shrimp, and one fish strip (Step 2). Fold the right and left edges toward the center (Step 3) and roll tightly using paper towels. Wrap in scallion spears and tie.

4. 4.

   Trim the vegetable stock mix, rinse, and dice small. Heat fish stock with vegetable broth in a fondue pot and simmer the stock mix for 10 minutes. Keep hot on a rechaud.

5. 5.

   For the dipping sauce, whisk soy sauce with sake in a bowl. Finely chop ginger and stir into the sauce with wasabi. Thread rolls onto fondue forks and cook in boiling broth for 5–7 minutes. Serve with the sauce.