Dutch-Style Sushi

Ingredients

While traditional Japanese sushi focuses on raw fish and minimal seasoning, our Dutch-style sushi incorporates a variety of cooked ingredients and bold flavors. We have also replaced the traditional sushi rice with a Dutch twist, using a combination of short-grain rice and a hint of apple cider vinegar for a tangy taste. We alse have the original recipe for Sushi, so you can check it out.

• 300g (10.5 oz) short-grain rice 300g (10.5 oz) short-grain rice
• 350ml (1.5 cups) water 350ml (1.5 cups) water
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 200g (7 oz) smoked salmon, thinly sliced 200g (7 oz) smoked salmon, thinly sliced
• 1 cucumber, cut into matchsticks 1 cucumber, cut into matchsticks
• 1 avocado, sliced 1 avocado, sliced
• 4 radishes, thinly sliced 4 radishes, thinly sliced
• 4 nori seaweed sheets 4 nori seaweed sheets
• Soy sauce, for serving Soy sauce, for serving
• Wasabi, for serving Wasabi, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 52g (4g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rice, water, apple cider vinegar, sugar, and salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until the rice is tender and the liquid is absorbed.
3. 3.
   Remove the rice from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and let it cool to room temperature.
4. 4.
   Place a nori sheet on a bamboo sushi mat. Wet your hands with water to prevent sticking and spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top.
5. 5.
   Arrange the smoked salmon, cucumber, avocado, and radishes in a line across the center of the rice.
6. 6.
   Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to seal the roll. Moisten the top border of the nori with water to seal the roll.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Using a sharp knife, slice each roll into bite-sized pieces.
9. 9.
   Serve the Dutch-style sushi with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Smoked salmon — Ensure the salmon is thinly sliced for easy rolling.
• Nori seaweed sheets — Keep the sheets dry until ready to use to prevent them from becoming soggy.
• Pickled ginger — Use store-bought pickled ginger or make your own by marinating thinly sliced ginger in rice vinegar and sugar.

Tips & Tricks

• To prevent the sushi from sticking to your hands, wet them with water before handling the rice.
• Use a sharp knife to slice the rolls for clean and neat pieces.
• Experiment with different fillings such as Dutch cheese, smoked eel, or pickled herring for a unique twist.

Serving advice

Serve the Tulip Rolls on a platter garnished with fresh herbs like dill or chives. Arrange the sushi pieces in an attractive pattern to enhance the visual appeal.

Presentation advice

For an elegant presentation, serve the Dutch-style sushi on individual plates lined with banana leaves or colorful parchment paper. Add a sprinkle of sesame seeds or edible flowers for a touch of sophistication.