Uramaki Sushi with Norwegian Cod and Chili Mayonnaise

This is sushi served a little differently - an European approach where the soy sauce is replaced with a tasty chili mayonnaise.

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Ingredients

Number of servings

Mayonnaise

Procedure

  • Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.

  • Cool the marinade before use.

  • Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.

  • Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.

  • Set the rice to cool in room temperature. 

  • Cut the cod and vegetables in strips, approx. 1 cm thick. Sprinkle a little salt and pepper on the fish.

  • Divide the nori sheet in half.

  • Cover the bamboo rolling mat in clingfilm.

  • Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.

  • Place half a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Flip the sheet so the rice is facing down.

  • Lay cod and vegetables along the bottom edge of the sheet and spead a little wasabi on the fish strip.

  • Use the mat to roll the uramaki together and sprinkle with sesame seeds.

  • Cut each roll in two, then in two and two until you have 8 pieces.

Mayonnaise

  • Mix egg yolks and the mustard, and add a little oil at a time until the mixture becomes a thick, even mayonnaise.

  • Hard boil an egg, and rinse and finely dice it.

  • Finely chop gherkins, carpers, chili and coriander, and mix with the mayonnaise and egg.

  • Add the chili paste and lemon juice, and season with salt and pepper.

  • Finally, add the crème fraîche.

Serve the sushi with mayonnaise as dip.