At Sushi Note in Sherman Oaks, California, chef chef Kiminobu Saito offers wine-friendly bites like sushi biscotti, crispy thin cakes of fried sushi rice with toppings like spicy tuna or miso-basted eggplant, that play well with wines selected by co-owner Dave Gibbs. For pairing with sushi, Gibbs says he thinks about both the texture of the fish—whether it’s firm, chewy, or delicate—and any sauces or garnishes. Although sometimes, he doesn’t have to think too hard about what to open next: “At the moment,” he says, “we’re fairly obsessed with just how fantastically well old  Stony Hill Gewürztraminer pairs with everything.” We also love this simple spicy tuna topping, or this rich Nasu Miso option.
Cut avocado in half lengthwise. Cut each half crosswise into 2 pieces; cut each piece into 14 thin slices. Shingle 3 or 4 avocado slices over each Crispy Rice Cake. Sprinkle with salt to taste. Serve immediately.
Pour a 2016 Lail Blueprint Sauvignon Blanc or a 2014 ILauri Tavo Pinot Grigio.
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