Spicy Salmon Sushi & Bechtheim Riesling

In spicy salmon sushi, sushi rice forms the base. On top come salmon and a creamy mix of mayonnaise, sriracha, soy sauce and sesame oil. Teriyaki adds further spice, spring onions and masago or tobiko set fresh and salty accents.

Sriracha, soy sauce and sesame oil make a creamy, lightly hot dish, and a Riesling with fresh acidity works particularly well with it.

Step 1

Wash the sushi rice thoroughly until the water runs clear and prepare it as instructed on the packet. Then let it cool slightly.

Step 2

Preheat the oven to 150 °C conventional and line a small rectangular dish with baking paper. Add the rice evenly and press it down firmly.

Step 3

Mix the mayonnaise, soy sauce, sriracha and sesame oil and spread evenly over the rice. Lay the salmon on top and bake for about 11 minutes at 150 °C until cooked through.

Step 4

Take it out of the oven and let it rest briefly. Release it carefully from the dish and cut it into even pieces.

Step 5

To serve, drizzle with teriyaki sauce and top with sriracha mayo, finely sliced spring onions, black sesame and masago or tobiko.

The Dreissigacker Bechtheim Riesling brings precision and freshness to the intense aromas of the dish. Its clear acidity gives the creamy texture structure and sets a compelling contrast to mayonnaise, salmon and sesame oil. At the same time its depth stands up to the spice of soy sauce, teriyaki and sriracha.

A Riesling that catches the heat without covering it, and so gives the dish more clarity, tension and balance.