1. To make the pumpkin seed oil pancake, mix all of the ingredients until smooth. Heat some sunflower or rapeseed oil in a pan and fry the wafer-thin pancakes on both sides over a low heat.
2. To make the polenta mix, bring the milk, salt, pepper and ground caraway seeds to the boil, quickly stir in the polenta and reduce the heat. Simmer the mixture for approx. 1 minute, stirring all the time. Then remove the polenta mix from the heat, add the Schilcher wine vinegar and leave to cool.
3. To make the pumpkin seed oil wasabi dip, mix together all of the ingredients and serve in a dipping bowl with the sushi.
Place one pancake on a sheet of clingfilm, spread the grated horseradish on top, add approx. 1/5 of the polenta mix, place the sliced vegetables in the centre and then roll the ingredients up using the clingfilm to create a tight roll. Leave to cool for approx. 1 hour and cut into sushi rolls before serving
Use 2 spoons to shape the polenta mass into dumplings, place the smoked salmon strips on top, add a vegetable slice and fix in place with a thin strip of the pumpkin seed oil pancake.Print recipe
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