Heart Healthy from WakeMed Heart Center

Sturgeon Sushi with Caviar

November 13, 2014 |
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Recipe courtesy of Chef Sam Ratchford
as seen on episode “Caviar”, season 4


  • 1 Bunch de-stemmed, collard greens
  • day old extra thick grits
  • 1 Carrot Julienne cut in thin strips
  • ¼ lb sliced smoked sturgeon

Leaving greens whole without stems blanch in lightly salted water for 30 seconds.
Ice down immediately. Pat down and dry leaves separating them individually.

Using a sushi mat (sold at most grocery stores) lay out greens, covering the mat. Place a small amount of grits on the bottom middle of the greens and spread out. Place a line of smoked sturgeon and carrots against grits, then roll like normal sushi. Wrap each roll in plastic wrap, tightly twisting and cinching ends. Refrigerate for one hour before slicing and serving. Garnish with micro greens, Texas Pete aïoli and caviar.

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Category: Recipes

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