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

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

RUTABAGA GARI

INGREDIENTS

• 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.

SOY MIX

INGREDIENTS

3 parts mushroom soy sauce

1 part Umami stock

INSTRUCTIONS

• Reduce to half and strain the sauce.

SWEDISH WASABI

INGREDIENTS

100 gram green peas

The juice from one horseradish

INSTRUCTIONS

• Mix the peas with the horseradish juice.
• Strain and press out the liquid! You can use a towel or a fine strainer.

CONFIT PUMPKIN

INGREDIENTS

• 1/2 butternut pumpkin
• food oil

INSTRUCTIONS

• 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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