Sushi with Norwegian Matjes Herring

Sushi with Norwegian Matjes Herring

Impress your friends with Norwegian matjes herring on your next sushi night. In this recipe you'll find maatjes on nigiri and in a maki roll with cucumber and carrot.

Difficulty Medium
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Ingredients

Number of servings

Nigiri sushi

Maki sushi

Serve with

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. 

Nigiri sushi

  • Cut the spore of the matjes herring into two separate fillets. Wipe the fillets with a paper towel and cut them diagonally in 3 cm wide pieces.

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

  • Take approx. 1 tbsp of sushi rice, and use your hand to gently make an oval ball shaped like a grain of rice.

  • Spread a little wasabi under a piece of matjes and place over a ball of rice. Carefully press along the sides and on top so the matjes and rice holds together.

Maki sushi

  • Cut the spore of the maatjes into two seperate fillets. Wipe the fillets with a paper towel and cut them in long strips. You can also use small pieces and trimmings from the nigiri.

  • Rinse carrot and cucumber and cut them in strips.

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

  • Place a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Avoid spreading the rice all the way to the top edge, approx. 3 cm.

  • Lay matjes herring, carrot and cucmber along the bottom edge of the sheet.

  • Use the mat to roll the maki almost all the way. Spread a little water on the upper edge and roll over.

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

Serve the sushi with soy sauce, wasabi and pickled ginger.