I love sushi! Made fresh at a sushi bar from some of the most talented cooks I ever met, enjoying a fresh tasting slice of raw fish.. YUM!

I tried to make classic sushi myself, bought a bamboo mat to make the rolls and copied what the sushi chefs do… Still, it’s easier (and cheaper) leaving it to the pro!

With this recipe, I make what I like to call “Italian style sushi”, using risotto as my rice base and top with rare/medium cooked seafood.

It’s quiet fun to experiment with the different flavours and pairing, always keeping in mind to pair what “makes sense”….


Ingredients for 6-8 people:

For the risotto disks:

2 cups Arborio or Carnaroli rice

6 cups fish stock or water

6 tbsp olive oil

1/2 cup white wine or sake

salt & pepper to taste

3 tbsp of tomato paste

1/3 cup lobster bisque (see recipe below)

1 tsp squid black ink


For the seafood tops:

2 squids cleaned or squid rings to serve 2 each person

2 shrimps each person, cleaned

1 large salmon fillet to divide in a small piece for each person

6 tbsp of olive oil

Salt& pepper to taste

Wasabi mayonnaise (see recipe below)



Start by making the different risotto.

In a pot, heat up 3 tbsp of olive oil, add the rice and toast it for about 6 – 8 minutes till translucent. Pour the 1/2 cup of wine or sake as you chose.

Add the water or the fish stock little at the time to cook the rice, 12 – 15 minutes total. During the cooking, add salt and pepper to taste; at the end, finish with the remainder of the olive oil.

Once the rice is cooked, divide it in 3 portions of same amount and weight.

Mix one portion with the tomato paste, the second portion with the lobster bisque, the third one with the squid ink. Spread the three risotto in shallow baking dishes or containers, giving 1/2in thickness and let them cool down.

Prepare the seafood.

Slice the squids into rings, heat up 2 tbsp of olive oil in a frying pan and sautée the squids for 6-7 minutes till well cooked and still soft at touch, season with salt and pepper. Keep aside.

Season the salmon with salt and pepper; in a different pan, heat up 2 tbsp of olive oil and cook the salmon for 8-10 minutes for a medium well cooking starting with the skin up and then flipping it at half cooking time. Keep aside.

Shrimps can be either boiled or in another pan, heat up 2 tbsp of olive oil and cook the shrimps for 5-6 minutes, seasoning with salt and pepper. Keep aside.

With a cup or drinking glass or a ring cutter, form the risotto disks to have 2 medallions each person for each risotto. These are good to be served at room temperature.

Top the squid ink risotto disk with a tsp of wasabi mayonnaise and 2 or 3 grilled squid rings.

Have the tomato risotto medallions topped with the wasabi mayonnaise and a piece of salmon.

Top the lobster bisque risotto with a spoonful of bisque and 2 shrimps.


For the lobster bisque:


1 full lobster shell (or 2 tails shells)

2 cups cream 18%

1 onion sliced

1 tomato quartered

1 tbsp butter

1/4 cup white wine

1/4 cup brandy (or substitute using white wine for 1/2 cup total)

Few saffron threads

1 tsp corn starch dissolved in 1 tbsp of cold water (or any other starch preferred)

Salt & pepper to taste


Make the bisque, also can be done ahead of time; in a large pot, on a medium heat melt the butter and add the onions to cook till translucent, add the tomato and the shells.

Pour the wine and the brandy (or the wine in full), let it evaporate.

Add the cream and bring it to a simmer. Add the saffron and let it reduce to 1/3 of the liquid.

Once reduced, strain the sauce by keeping the liquid only and put it back on the heat, bring it to a simmer again and add the cornstarch and let it thicken. Add salt and pepper to taste.


For the wasabi mayonnaise:


1 egg

1/2 tsp salt

Juice from half lime

1 cup canola oil

3 tsp hot wasabi paste (or more depending on the heat desired)


The best tool to make the mayonnaise is an immersion blender.

In a bowl or immersion blender cup, place the salt, lime juice and the wasabi paste and let them dissolve and mix together. Drop the egg and pour the canola oil and blend all together and low/medium speed (speed 2 for most of the immersion blenders). Blend till well mixed and the thick mayonnaise consistency is formed (30 seconds to 1 minute).

Refrigerate up to 4 days.


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