Pair Sushi With Scotch For An Unexpected Duo At Your Next Party
Have you heard the latest news in flavour town?
Scotch and sushi might just be the culinary power couple you never saw coming. You know that unexpected duo at a party that somehow just clicks? That’s Scotch and sushi for you.
Scotch isn’t just any old drink. It’s the liquid gold of the spirit world (the alcoholic kind), packing a punch with its rich history and even richer flavours. From the peaty, smoky marvels of Islay to the sweet, fruity notes of Speyside, there's a Scotch out there for every palate.
Enter sushi, the rock star of Japanese cuisine. This isn’t just food; it’s a work of art. Sushi is all about precision—the perfect balance of vinegared rice, fresh fish, and subtle seasonings.
Unexpected Harmony
You might be thinking, ‘Scotch and sushi? Really?’
Yes, really.
The smoky, rich complexity of Scotch can elevate the delicate, umami-packed goodness of sushi to new heights. Here’s how to make these two besties for life (or at least till the end of your meal):
Islay Scotch With Yellowtail Jalapeño Roll
Start with a 50 ml pour of a bold Islay Scotch, known for its intense smokiness and a touch of the ocean breeze (the flavour characteristics are in the name itself). Pair this with a yellowtail jalapeño roll. The roll’s spicy kick and fresh, clean fish make a killer combo with the Scotch’s smoky depth.
Speyside Scotch With Shrimp Tempura Roll
For a sweeter, lighter experience, go for a 50 ml serving of a Speyside Scotch.
This whisky’s honeyed, fruity notes are a dream with a shrimp tempura roll. The crisp, crunchy shrimp with its savoury batter and the smooth, sweet Scotch?
Match made in Japanese culinary heaven.
Highland Scotch With Dragon Roll
A 50 ml pour of a Highland Scotch, with its well-rounded notes of heather, honey, and a hint of smoke, pairs wonderfully with a dragon roll. This roll’s eel and avocado create a rich, slightly sweet flavour that the Highland Scotch complements beautifully.
Lowland Scotch With Tuna Tataki
For something on the fresher side, try a Lowland Scotch. Its light, floral notes are perfect with tuna tataki. A 50 ml pour of this gentle Scotch will highlight the delicate, seared tuna, bringing out its freshness.
Campbeltown Scotch With Spider Roll
Go bold with a 50 ml serving of Campbeltown Scotch, known for its complex, briny notes. Pair it with a spider roll—soft-shell crab wrapped in rice and seaweed. The Scotch’s salty, sea-kissed flavours enhance the crab’s natural sweetness, creating a wave of umami that’s sure to leave you craving more (are we food connoisseurs or what!)
