Pressed Pickled Herring Sushi Recipes

PRESSED PICKLED HERRING SUSHI

Pressed Pickled Herring Sushi image

Make and share this Pressed Pickled Herring Sushi recipe from Food.com.

Provided by queenbeatrice

Categories Asian

Time 20m

Yield 6 sushi, 6 serving(s)

Number Of Ingredients 5

Ingredients

3 cups prepared sushi rice
3 medium herring fillets, in vinegar sauce drained
1/2 japanese cucumber, thinly sliced
1 tablespoon black sesame seed
fresh ginger, sliced into julienne strips

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.

Nutrition Facts : Calories 354.6, Fat 1.3, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 76.8, Fiber 2.9, Sugar 0.4, Protein 6.7

PICKLED HERRING

Pickled Herring image

Provided by Marcus Samuelsson

Time P2DT45m

Number Of Ingredients 20

Ingredients

3 cups cold water
1 cup vinegar
2 cups sugar
1 carrot, diced
1 red onion, chopped
1/2 leek (white part only)
1 whole bay leaf
4 black peppercorns
4 white peppercorns
12 preserved herring fillets
Mustard sauce, recipe follows
1 tablespoon sweet mustard
1 teaspoon Dijon mustard
2 teaspoons sugar
1 1/2 tablespoons Swedish vinegar (or distilled white vinegar)
1 1/2 tablespoons of cold coffee
Pinch of salt
Pinch of freshly ground white peppercorns
3/4 cup canola oil
1/2 cup chopped dill

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

Pickled Herring Canapes image

This recipe was created to accompany other canapés: [Shrimp Canapés](/recipes/food/views/10396) , [Cheese Canapés](/recipes/food/views/12148) and [Smoked Mackerel Canapés](/recipes/food/views/10379) .

Yield Makes 12 canapés

Number Of Ingredients 7

Ingredients

6 slices of rye bread
3 tablespoons unsalted butter, softened
1/2 cup minced fresh parsley leaves
2 tablespoons minced radish
2 tablespoons minced onion
twelve 4-inch thin strips of bottled pickled herring fillet, patted dry
24 drained bottled capers

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

Bamboo Shoot Sushi image

Make and share this Bamboo Shoot Sushi recipe from Food.com.

Provided by dicentra

Categories Japanese

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

oz can of bamboo shoots in water
2 pieces of thinly sliced fried tofu
pickled ginger
3 cups of short grain japanese rice
1 piece kombu
4 tablespoons vinegar
1 tablespoon sugar
1 tablespoon salt
4 -5 pieces of nori seaweed paper

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!).

Nutrition Facts : Calories 1082.7, Fat 1.7, SaturatedFat 0.5, Sodium 3491.7, Carbohydrate 238.4, Fiber 4.1, Sugar 6.3, Protein 19.3

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