herring sushi roll with black mustard
yield: 12 pieces
Ingredients
- 2 cups fingerling potatoes, boiled
- 1 Tbsp. mustard oil
- 1/2 tsp. wasabi
- 1 tsp. rice wine vinegar
- 1 tsp. salt
- 1 tsp. mustard
- 2 fillets of pickled herring
Mash the potatoes with a fork. Add the salt, wasabi, rice wine vinegar, mustard and mustard oil.
Let cool and set aside.
Slice the herring lengthwise into thin strips and pat dry with a paper towel.
For each roll, take 2 Tbsp. mashed potatoes and spread evenly on top of a sushi mat.
Press it into a rectangular shape and then put eight of the herring strips inside for each roll.
Roll up as tight as possible.
Cut each roll into 6 bite-sized pieces right before serving.
black mustard
Ingredients
- 2 Tbsp. sweet mustard
- 1 Tbsp. Chiense mustard
- 1/2 tsp. squid ink
- 1/2 Tbsp. miso
- 1/2 Tbsp. black bean paste
- 1 Tbsp. mustard oil
- 1 Tbsp. olive oil
- 2 tsp. black mustard seeds
Put the mustard seeds, miso and squid ink in a blender, adding the sweet mustard and Chinese mustard.
Mix until smooth. Slowly pour in the mustard and mustard oil.
To serve, drizzle Black Mustard Sauce on plate and top with sushi pieces.
