Recipes

Styrian sushi

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Ingredients: recipe-3596-ingredients-fieldtype

#Vegetarian

Difficulty level: easy

Polenta

750 ml milk
150 g Steirerkraft 1-minute polenta
Schilcher wine vinegar
salt, pepper, ground caraway seeds

Pumpkin seed oil pancake

200 ml milk
2 eggs
100 g flour
30 ml Steirerkraft pumpkin seed oil PG
salt
oil for frying (rapeseed oil, sunflower seed oil)

Pumpkin seed oil wasabi dip

200 g sour cream
2 cl Steirerkraft pumpkin seed oil PGI
Trace of wasabi (to taste)
pinch of salt
grated horseradish

Filling

cooked carrot sticks (approx. 2 carrots)
cCooked celery sticks (approx. ¼ celery)
100 g sliced smoked salmon

Preparation

serves approx. 40 sushi pieces

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.

Sushi version 1

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

Sushi version 2

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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Styrian sushi Difficulty level: easy Polenta 750 ml milk 150 g Steirerkraft 1-minute polenta Schilcher wine vinegar salt, pepper, ground caraway seeds Pumpkin seed oil pancake 200 ml milk 2 eggs 100 g flour 30 ml Steirerkraft pumpkin seed oil PG salt oil for frying (rapeseed oil, sunflower seed oil) Pumpkin seed oil wasabi dip 200 g sour cream 2 cl Steirerkraft pumpkin seed oil PGI Trace of wasabi (to taste) pinch of salt grated horseradish Filling cooked carrot sticks (approx. 2 carrots) cCooked celery sticks (approx. ¼ celery) 100 g sliced smoked salmon Shop products online Preparation serves approx. 40 sushi pieces 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. Sushi version 1 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 Sushi version 2 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