Latvian-style Sushi

Ingredients

While traditional Japanese sushi focuses on raw fish and minimal seasoning, Latvian-style Sushi incorporates a variety of cooked and marinated ingredients. The use of local produce and flavors such as dill, beets, and smoked fish adds a distinct Baltic twist to the dish. Additionally, we have replaced sushi rice with a combination of barley and rye to enhance the Latvian culinary experience. We alse have the original recipe for Sushi, so you can check it out.

• 200g (7 oz) smoked salmon 200g (7 oz) smoked salmon
• 200g (7 oz) cooked shrimp 200g (7 oz) cooked shrimp
• 1 small beet, cooked and thinly sliced 1 small beet, cooked and thinly sliced
• 1 cucumber, julienned 1 cucumber, julienned
• 1 avocado, sliced 1 avocado, sliced
• Fresh dill, for garnish Fresh dill, for garnish
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 200g (1 cup) barley 200g (1 cup) barley
• 200g (1 cup) rye 200g (1 cup) rye
• 4 tablespoons rice vinegar 4 tablespoons rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 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: 50g (5g sugars)
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Cook the barley and rye separately according to package instructions. Let them cool.
2. 2.
   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked barley and rye, and mix well.
3. 3.
   Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top.
4. 4.
   Spread a thin layer of the barley and rye mixture evenly over the nori, leaving a small border at the top.
5. 5.
   Arrange the smoked salmon, cooked shrimp, beet slices, cucumber, and avocado in a line across the center of the nori.
6. 6.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Slice each roll into bite-sized pieces and garnish with fresh dill.
9. 9.
   Serve the Latvian-style Sushi with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Barley — Make sure to cook the barley until it is tender but still slightly chewy.
• Rye — Cook the rye until it is soft and fully cooked.
• Smoked salmon — Use high-quality smoked salmon for the best flavor.
• Beet — Slice the cooked beet thinly for easy rolling.
• Avocado — Choose ripe avocados that are slightly firm for easier slicing.

Tips & Tricks

• To prevent the sushi from sticking to the bamboo mat, cover it with plastic wrap before rolling.
• Wet your hands with water to prevent the barley and rye mixture from sticking to your fingers while spreading it on the nori.
• Experiment with different fillings such as pickled herring or smoked eel to add more Baltic flavors.
• If you prefer a spicier sushi, add a touch of Latvian horseradish to the filling.
• Serve the Latvian-style Sushi with a side of Latvian sauerkraut for a tangy twist.

Serving advice

Serve the Latvian-style Sushi as an appetizer or main course. Arrange the sushi rolls on a platter and garnish with fresh dill for an elegant presentation. Provide soy sauce, wasabi, and pickled ginger on the side for dipping.

Presentation advice

Arrange the sushi rolls in a visually appealing pattern on a rectangular serving dish. Garnish with sprigs of fresh dill and thin slices of cucumber for a pop of color. Serve on a wooden board or a traditional Latvian ceramic plate for an authentic touch.