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Sushi with Heringsild

Impress your friends with heringsild sushi at your next sushi night. In this recipe, you'll find heringsild prepared as nigiri and in a maki roll along with cucumber and carrot. All our recipes are sourced fromgodfisk.no

Photo: Norwegian Seafood Council

  • Time required: 60 min
  • Difficulty: Medium

Ingredients

Nigiri Sushi

Maki Sushi

Serve with

Method

  • Mix sugar, salt, and rice vinegar in a small saucepan, and gently bring to a boil while stirring. When the sugar and salt have dissolved, the rice marinade is ready.
  • Let the marinade cool before use.
  • Cook the rice following the instructions in the sushi rice recipe explains, or follow the instructions on the package.
  • Transfer the rice to a container, add a little of the marinade, and gently fold it in. The rice must not become too moist, so add the marinade gradually as needed.
  • Allow the rice to cool to room temperature.

Nigiri Sushi

  • Cut off the spine of the heringsild to obtain two separate fillets. Pat the fillets dry with a paper towel and cut on a diagonal into approximately 3 cm wide pieces.
  • Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
  • Take about 1 tablespoon of sushi rice, and gently shape it with one hand into an elongated piece resembling a grain of rice.
  • Spread a little wasabi under a piece of heringsild and place it over the rice. Gently press along the sides and on top so that the fish and rice stick together.

Maki Sushi

  • Cut off the spine of the heringsild to get two separate fillets. Pat the fillets dry with a paper towel and cut them into strips, about 1 cm wide. For sushi rolls, you can also use smaller pieces, such as scraps from nigiri.
  • Peel the carrot, and cut both the carrot and cucumber into strips.
  • Cut away a quarter along the long side of each nori sheet.
  • Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
  • Place a nori sheet with the rough side up on a bamboo mat, and spread a layer of rice over the sheet. Avoid placing rice along the top edge of the nori, about 3 cm.
  • Distribute the heringsild, carrot, and cucumber along the bottom edge of the nori sheet.
  • Roll the maki almost completely using the bamboo mat. Moisten the top edge with a little water and finish rolling completely.
  • Cut each roll in two, then continue cutting in half until you have 8 pieces.
  • Serve the nigiri and maki with soy sauce, pickled ginger, and wasabi.

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