Amisfield, Central Otago, Grape Varieties, New Zealand, New Zealand Wines, New Zealand wines, Sauvignon Blanc, white wines, Wine and Dine, Wine and Food
Sushi Platter: Salmon Nigiri, Avocado Maki, and Spicy Tuna Roll
May
Japanese precision meets Alpine Sauvignon Blanc—both from the south
Anyone who thinks sushi goes only with green tea or beer hasn’t tried a Sauvignon Blanc from Central Otago. The Amisfield, grown in the highlands above the Wakatipu Basin, offers exactly what a sushi platter needs: crystal-clear acidity, salty minerality, and fruit that doesn’t compete but complements. Lime on salmon. Passion fruit on avocado. Crushed stone on wasabi. This is no coincidence—it’s geology. Three sushi variations, one wine, one hour in the kitchen.
Ideal wine pairing: Amisfield Sauvignon Blanc (Central Otago, New Zealand)
Amisfield is located in Pisa, in the heart of Central Otago—not where most New Zealand Sauvignon Blancs are grown, but where the alpine character of the terroir infuses every bottle. The 2024 vintage was challenging: a cold, foggy winter and a dry, windy summer, with the late harvest not taking place until March. But patience paid off—the grapes arrived at the winery healthy and rich in aroma. The vines are planted on sandy-loamy terraced soils at various elevations around the estate, planted between 1999 and 2005. Fermentation takes place under temperature control in stainless steel tanks; individual batches are fermented in wood and blended into the base wine to add texture—a deliberate intervention that is noticeable without being obtrusive.
Im Glas ein helles Strohgelb mit grünen Reflexen. Das Bukett öffnet sich mit Limettenschale, Jasmin und Geißblatt – florale Frische trifft auf subtile Zitruswürze. Am Gaumen ein spannendes Spiel aus Passionsfrucht, roter Paprika und mineralischem Grip. Die Textur ist seidig und fein, getragen von einer lebendigen Säure, die den Gaumen wachhält ohne zu stechen. Die finale Note erinnert an zerstoßene Steine – ein klarer Fingerzeig auf das alpine Terroir. Zum Sushi-Platter ist dieser Wein keine Begleitung, sondern ein Argument: Die salzige Mineralität greift die Sojasauce auf, die Passionsfrucht spiegelt die Avocado, die Limette schneidet durch den fetten Lachs. Kühler serviert – 8 bis 10 °C – entfaltet er sein ganzes Potential.
The recipe:
Sushi Platter: Salmon Nigiri, Avocado Maki, and Spicy Tuna Roll
Equipment
- 1 Bambus-Rollmatte (Makisu), in Frischhaltefolie gewickelt
- 1 Scharfes Messer (idealerweise Yanagiba oder Santoku)
- 1 Reiskocher oder Topf mit Deckel
- 1 Flache Schüssel zum Abkühlen des Reises (Handai oder große Schüssel)
- 1 Kleiner Fächer oder Karton zum Auffächern des Reises
- 1 Schüssel mit kaltem Wasser (für nasse Hände)
Ingredients
FOR THE SUSHI RICE (Shari):
- 300 g Japanese short-grain rice Sushi rice
- 350 ml cold water
- 4 tablespoon of rice vinegar
- 2 tbsp sugar
- 1 tsp sea salt
FOR THE SALMON NIGIRI (8 pieces):
- 200 g Salmon Sushi-grade quality, very fresh
- Wasabi a little, to go with rice and fish
FOR THE AVOCADO MAKI (8 pieces):
- 2 Nori sheets half sheets
- 1 ripe avocado cut into thin strips
- 1 tsp black sesame seeds
FOR THE SPICY TUNA ROLLS (8 pieces):
- 150 g Tuna Sushi-grade
- 2 Tablespoon of Sriracha mayonnaise 1 tbsp Sriracha + 1 tbsp Japanese mayonnaise
- 2 Nori sheets half sheets
- 1 1 tbsp white sesame seeds
- 2 spring onions cut into thin rings
TO SERVE:
- soy sauce
- Wasabi
- Pickled ginger Gari
Instructions
FOR THE SUSHI RICE:
- Rinse the rice under cold water until the water runs clear. Place the rice in a pot with 350 ml of cold water, bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Let the rice sit for another 10 minutes without heat—do not open the lid. In a small saucepan, heat the rice vinegar, sugar, and salt until lukewarm, until the sugar and salt have dissolved. Transfer the still-hot rice to a shallow bowl, pour the vinegar mixture over it, and gently fold in with a wooden spoon—do not stir, but rather cut through the rice. At the same time, fan the rice until it reaches room temperature and has a slight sheen. Cover with a damp cloth.
FOR THE SALMON NIGIRI:
- Cut the salmon across the grain into 8 even slices (about 5 mm thick, 5 × 3 cm). With wet hands, shape a portion of rice (about 20 g) into an elongated oval. Spread a small amount of wasabi on the salmon, place the rice oval on top, and press gently. Flip it over so the salmon is on top.
FOR THE AVOCADO MAKI:
- Wrap the bamboo mat in plastic wrap. Place a nori sheet (halved) on the mat with the rough side facing up. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-cm strip free at the top edge. Arrange the avocado strips in a line across the bottom third of the rice, then sprinkle sesame seeds over them. Roll the mat up tightly, pressing down gently. Cut into 4 pieces using a very sharp, wet knife.
FOR THE SPICY TUNA ROLL:
- Dice the tuna very finely and mix it with the Sriracha mayonnaise. Place half a nori sheet on the sushi mat. Spread the rice over it and arrange the spring onion rings on top. Place the tuna mixture in a line along the bottom third of the sheet. Roll it up tightly, cut it into 4 pieces, and sprinkle with white sesame seeds.
SERVE:
- Arrange all three types of sushi on a large flat plate or a wooden board. Serve with soy sauce in a small bowl, along with wasabi and ginger. Serve the Amisfield Sauvignon Blanc at 8–10 °C—straight from the refrigerator; open the bottle 10 minutes beforehand.
SIDE DISHES:
- Miso soup as a side dish
- Edamame with sea salt as an appetizer
Nutrition
