Cabbage sushi with ginger foam and prawn ceviche

An original interpretation of sushi by Damiano Nigro in which the roll of nori seaweed is served whole rather than sliced, and the rice and fish filling is substituted exclusively with cooked cabbage. The fish element (raw prawn in a light ceviche) is placed on top of the sushi, accompanied by a delicate ginger foam. To give the dish a certain rhythm and intensity, a drop of tamarind is added. Result: a pleasant creation in which the flavor of the prawn, only lightly touched by the bitterness, is dressed with the different textures of marine and earthly vegetables (nori seaweed and cabbage), along with the freshness of the ginger foam and tamarind, expressing all its aromatic intensity. Damiano had the brilliant and daring idea to combine techniques and materials from different continents in a single dish, with the cabbage (a humble vegetable) being the sole ingredient from Piedmont, perfectly integrated in this globally spirited creation.