Sushi without normal rice, is it even possible. Well it is, at least in Sweden were we have oat rice!! And I really love rice, but it feels bad eating it to often as it has to be imported. So this is a great solution to my problem!
Sushi oat rice
- 450 gram oat rice (I use Frebaco from Sweden’s)
- 250 gram water
- 1,5 dl Apple cidre vinegar
- 1 dl sugar
- 7 gram salt
- Soak the oat rice for 24 hours
- Pour out the water
- Boil the rice with 250 gram water
- Add a lid and let it simmer for 10 minutes
- Remove from the cocker and leave under the lid for 5 minutes.
- Pour up the rice over a clean towel in a cooking pot and put on a lid.
- Mix vinegar, sugar and salt until all is dissolved. Add the rice and stir carefully.
- Then leave under a lid until you should use it.
- 1 dl vinegar
- 30 gram ginger
- 2 dl sugar
- 2 dl water
- 1/2 rutabaga
INSTRUCTIONS RUTABAGA GARI
- Boil the water, sugar and grated ginger. Stir in the vinegar and let it cool down. (Add more ginger if you want)
- Slice the rutabaga really thin with the help of a mandolin and let them soak in the mixture. The longer the better.
3 parts mushroom soy sauce
1 part Umami stock
- Reduce to half and strain the sauce.
100 gram green peas
The juice from one horseradish
- Mix the peas with the horseradish juice.
- Strain and press out the liquid! You can use a towel or a fine strainer.
- 1/2 butternut pumpkin
- food oil
- Turn on the oven at 100 C. (212 F)
- Peel the pumpkin and cut into 3 mm thin slices, and place in a ovenproof dish and cover with food oil.
- Bake in the oven for about 30 minutes. It should be soft.
- Remove from the oven and let it cool down.
- Cut into nice sized slices for the sushi.
INSTRUCTIONS FOR SUSHI
- Form the oat rice into little sushi pillows
- Add some wasabi on each.
- Cover with a pumpkin.
- Top it with the rutabaga gari.
- Serve with the soy sauce.
By Malin Nordblom
Fab Foodie Swede
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