Danish-style Pickled Herring Sushi

Ingredients

In this Danish adaptation of Iwashi nigiri sushi, the traditional Japanese raw sardine is replaced with Danish pickled herring. The sushi rice is seasoned with vinegar and sugar, adding a touch of sweetness to complement the tangy flavor of the herring. This fusion dish combines the delicate art of sushi-making with the traditional Danish technique of pickling herring, resulting in a unique and flavorful creation. We alse have the original recipe for Iwashi nigiri sushi, so you can check it out.

• 200g (7 oz) sushi rice 200g (7 oz) sushi rice
• 300ml (1 1/4 cups) water 300ml (1 1/4 cups) water
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 200g (7 oz) pickled herring fillets 200g (7 oz) pickled herring fillets
• Nori seaweed sheets, cut into thin strips for garnish Nori seaweed sheets, cut into thin strips for garnish
• Wasabi paste, for serving Wasabi paste, for serving
• Soy sauce, for serving Soy sauce, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 5g (Saturated Fat: 1g)
• Carbohydrates: 45g (Sugars: 3g)
• Protein: 8g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix the rice vinegar and sugar until the sugar dissolves.
4. 4.
   Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a wooden spatula to evenly distribute the vinegar mixture. Let the rice cool to room temperature.
5. 5.
   Slice the pickled herring fillets into thin strips.
6. 6.
   Wet your hands with water to prevent sticking, then take a small handful of sushi rice and shape it into a rectangular mound.
7. 7.
   Place a strip of pickled herring on top of the rice mound.
8. 8.
   Repeat the process with the remaining rice and herring.
9. 9.
   Garnish each sushi with a strip of nori seaweed.
10. 10.
    Serve the Danish-style Pickled Herring Sushi with wasabi paste, soy sauce, and pickled ginger on the side.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Pickled herring — If the herring is too salty, soak it in cold water for 30 minutes before slicing.
• Nori seaweed — Cut the nori into thin strips just before serving to maintain its crispness.
• Wasabi paste — Use wasabi sparingly as it can be quite spicy. Adjust the amount according to your preference.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.

Tips & Tricks

• For added flavor, marinate the pickled herring in a mixture of vinegar, sugar, and spices for a few hours before slicing.
• Experiment with different toppings such as thinly sliced cucumber or radish for extra crunch and freshness.
• If you prefer a milder taste, soak the pickled herring in milk for 30 minutes before slicing to reduce the acidity.
• To make the sushi rice stick together better, wet your hands with vinegar or water before shaping the rice mounds.
• Serve the sushi with a side of rye bread or Danish crispbread for a traditional Danish touch.

Serving advice

Serve the Danish-style Pickled Herring Sushi as an appetizer or part of a sushi platter. Arrange the sushi neatly on a serving plate and garnish with additional nori strips for an elegant presentation. Accompany with wasabi paste, soy sauce, and pickled ginger on the side for dipping.

Presentation advice

Arrange the Danish-style Pickled Herring Sushi in a visually appealing pattern on a sushi platter. Use small decorative bowls for the soy sauce, pickled ginger, and wasabi paste. Garnish the platter with fresh herbs or edible flowers to add a pop of color.