Ingredients
Main course
- 300 g sushi rice
- 16 Nuremberg Bratwursts
- 600 ml water
- 100 ml rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 St. Paprika, gelb
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cucumber
- 1 bunch chives
- 3 slices dark rye bread
- 50 g butter
- 4 tbsp freshly grated horseradish
- 4 tbsp hot mustard
Bratwurst sushi
As everyone knows, the fine art of sushi preparation originates in Japan but is now enjoyed throughout the world, including Germany. Although this variant is unlikely to be known to most sushi chefs, your guests will be truly amazed when you surprise them by serving up this bratwurst sushi!
INGREDIENTS
- Wash the sushi rice in a sieve until the water drains out clear.
- Place rice and water in a large saucepan and bring to the boil. Then reduce the heat and simmer for 15–20 minutes until the liquid is absorbed. Take the saucepan off the stove, place several sheets of kitchen paper between pan and lid. Leave the rice to rest for about 10 minutes. Place vinegar, salt, and sugar into a saucepan and heat until everything is dissolved.
- Place the cooked rice in a bowl, drizzle on the vinegar mixture and mix carefully together.
- Fry the bratwursts in vegetable oil until golden brown.
- Core and deseed the pepper and cut into thin strips. Peel the cucumber and also slice into thin strips.
- Cut the rye bread into small cubes. Melt the butter in a frying pan, add the rye bread cubes and toast until crisp.
- Finely snip the chives.
- Spread the prepared rice onto plastic wrap. Halve the grilled bratwursts and place on the rice. Arrange the pepper and cucumber strips on top, and then roll together with the help of a sushi mat.
- Coat the finished rolls in the chopped chives or toasted rye bread cubes
and then cut into pieces about 3 cm in length. - Serve the bratwurst sushi together with freshly grated horseradish and hot
mustard.
