Danish Sushi (Matjes-Sashimi, Denmark-Rolls and Graved Salmon-Nigiri)

Ingredients

Directions

1. 1

   Wash the rice thoroughly, drain and soak in cold water for about 20 minutes. Drain rice and boil up with 1/2 litre water. Cover and let it swell for about 8 minutes at low heat. Then let it swell for another 10 minutes on the switched off hotplate. Mix sugar, salt and 75 ml rice vinegar. Put the rice into a wide form or on a baking tray. Drizzle vinegar over it immediately and fold it in carefully with a moistened wooden spoon or spatula. To cool the rice down quickly, fan it over with a newspaper and turn it frequently. Do not place in the refrigerator! Process the rice quickly or cover with a damp tea towel

2. 2

   For the Denmark rolls: Chop the fried onions and place them on an oblong plate. Cut cucumber into thick sticks. Dab roast beef dry. Cover a bamboo mat with foil. Line the bottom half of the bamboo mat with slices of roast beef, leaving a rim of approx. 2 cm at the sides and approx. 1 cm wide at the bottom. Place a layer of rice about 1.5 cm thick on top and press down slightly. Dip your hands in vinegar water in between. First cover with a piece of foil, then with a bamboo mat. Now turn so that the roast beef is on top. Remove upper bamboo mat and foil. Coat the roast beef with remoulade. Place cucumber sticks next to each other on the lower third of the roast beef. Use the lower bamboo mat to roll up firmly (do not wrap the film in it). Turn the sushi rolls in roasted onions and press gently. Make another 2 rolls in this way. Chill for about 30 minutes. Then cut off loose ends of the rolls. Cut rolls into 6 pieces each

3. 3

   For the Graved Salmon Nigiri:

4. 4

   Mix honey and mustard. Wash the dill, dab dry, pluck flags from the stalks, cut finely and stir into the sauce. Form 18 3-4 cm long and approx. 20 g heavy oval rolls from the remaining cooked rice with moistened hands and spread each with some honey-mustard sauce. Cut the graved salmon into 3-4 cm long, finger-thick strips and cover the rolls with them

5. 5

   For the Matjes sashimi: Peel onion, halve it and cut it crosswise into very fine strips. Use a sharp knife to cut the matie sashimi diagonally into very fine pieces. Cover the pumpernickel thalers with matjes and some onion and ginger each

6. 6

   Arrange Sushi with soy sauce and ginger