Pressed Pickled Herring Sushi Recipes

PRESSED PICKLED HERRING SUSHI

Steps:

• Moisten wooden sushi mold.
• Fill halfway up with prepared sushi rice and flatten out.
• Place thinly sliced cucumber and sprinkle with sesame seeds.
• Spread rice on top of cucumber up to the edges of mold; flatten with spoon.
• Place ginger strips atop rice then top with herring, skin side up.
• Press with wooden lid.
• Moisten knife and make slits along wooden mold.
• Place on serving platter and enjoy.

PICKLED HERRING

Steps:

• Combine all brine ingredients in a 1 1/2 quart saucepan and bring to a boil. Stir occasionally until sugar is completely dissolved. Let cool, cover and reserve.
• Completely submerge and soak 12 preserved herring fillets in cold water overnight to extract salt. Remove fillets and pat dry. Arrange in a shallow pan and cover completely with pickling brine. Refrigerate overnight. The next day, remove herring from brine and dice into 3/4-inch pieces. Serve with the Mustard sauce.
• Combine the sweet and Dijon mustard, sugar, vinegar, coffee, salt and pepper in a food processor. Drizzle canola oil into the mixture in a very slow, steady stream, until a thick consistency is formed. A whisk may also be used. Refrigerate overnight;

PICKLED HERRING CANAPES

Steps:

• Spread the bread with the butter, cut into twelve 2-inch squares, and press the buttered side of the bread gently into the parsley to coat it. In a small bowl combine well the radish and the onion and divide the mixture among the bread squares. Roll up each herring strip into a coil and arrange the herring and the capers decoratively on the bread.
• The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.

BAMBOO SHOOT SUSHI

Steps:

• Cook the rice according to directions of the bag. Put the kombu into the water with the cooking rice to flavor it.
• Cut the bamboo sprouts and fried tofu slices into small strips.
• When rice is done cooking, put it in a big bowl and cool it by mixing it and fanning it with a fan or magazine.
• Once the rice has cooled a bit, add the vegan sugar, vinegar, and salt and continue to mix and fan it.
• Lay a piece of the nori paper out on a bamboo sushi roller and spread a thin layer of rice out on the nori.
• Lay the bamboo shoots and sliced fried tofu in a horizontal row on top of the rice layer.
• Roll and cut into bite size pieces with a wet knife.
• Repeat steps 5, 6, and 7 with the rest of the nori. Serve with a small amount of pickled ginger on the side and enjoy!
• Itadakimasu! (Bon appetit!).