Fusing Japanese and Italian cuisine, Michelin-starred Italian chefs Moreno Cedroni and Davide Scabin have come up with a pasta sushi dish that blends cooked noodles and raw fish.
To prepare the dish on your own, it involves cooking a shelled noodle to an "al delte" state and seasoning it with something acidic, as one would do when preparing sticky sushi rice. Channeling California rolls, spicy tuna or sashimi, any hollow noodle could be stuffed with fresh seafood. Although this variation might not truly qualify as sushi in the eyes of some purists, this is a simple way to shake up your usual sushi routine by switching from sticky rice to pasta, which is something that you're more likely to have in your cupboards on a regular basis anyways.
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