Fusion cuisine – sushi with ingredients that are typical for the Russian cuisine

Russian sushi

INGREDIENTS:
4 nori sheets
300 g sushi rice
550 ml water
100 ml rice vinegar
2 tablespoons sugar
1 level teaspoon salt

For the filling:
200 g pink pickled herring
200 g boiled red beetroot
5-6 pickles

For the sauce:
3-4 tablespoons mayonnaise
1 tablespoons sour cream
white pepper

PREPARATION:
Put the rice in a colander and rinse it under running water until the water that goes through it stops being white in color. Put the rice in a saucepan together with the water and boil for 14-15 minutes over very low heat until it absorbs all the water. Remove from the heat and leave it to cool for at least 20 minutes.
Heat the rice vinegar, sugar and salt and stir until they melt. Boil for about 2-2 ½ minutes and pour onto the rice. Stir.

The filling
Cut the herring and the pickles into thin julienne strips. Boil the beetroot until it softens and grate it or cut it into strips. Season with a little salt.

The sauce
Mix the mayonnaise with the sour cream and add a little white pepper. Add a little salt if needed.

Russian sushi

Put a nori sheet onto a sushi rolling mat and cover it with rice that is about 5-7 mm thick. Leave 1 ½ – 2 cm at the end of the sheet without any rice and moisten that strip of the sheet with a little water. Put the julienne strips of the herring, pickles and beetroot at the other end of the sheet. Put some of the cream sauce.

Russian sushi

Start rolling carefully with the mat, trying to make it as tight as possible. Do the same with the other sheets. Leave the ready rolls to rest for about 5 minutes. Cut them into slices that are about 2 cm thick with a very sharp knife and serve.

Russian sushi

Russian sushi

Russian sushi

Russian sushi