NEWS NORDIC: On November 25th, the Global Sushi Challenge was held in Tokyo. This largest-ever competition in sushi-making had two Nordic representatives: Magnus Wallin, of Rå Epok in Helsingborg, Sweden, and Mark Jayson Subia, of Alex Sushi in Oslo, Norway. The victory went to Jun Jibiki of Japan.
The competition was hosted by the World Sushi Skills Institute in collaboration with the Norwegian Seafood Council, with the intent to crown the world’s most skilled sushi chef. 14 competitors participated, each having already won the semi-final in their respective country. In the final, the competitors created Edomae and creative sushi with Norwegian salmon as the head ingredient.
None of the Nordic competitors ended up on the winners' podium – but for Swedish competitor Magnus Wallin, having the chance to go to Japan for the first time was a prize in itself. He has been making sushi for ten years, and owns two sushi restaurants in the south of Sweden together with Daniel Joannou. In their restaurants, only sushi made from sustainable sources is served, and guests may find themselves eating local as well, for instance Swedish pike. Wallin got off to a tough start on the trip to Japan, when the arrival of his luggage containing both knives and delicacies was delayed for a day. Still, he wowed judges with his uramaki of dill-pickled cucumber, cured salmon, smoked mayonnaise and smoked salmon, topped by vendace roe and fresh dill.
Image: Magnus Wallin's winning creative sushi plate in the Swedish semifinal, courtesy of Global Sushi Challenge.
25 Nov 2015