Prepare sushi rice

Cook sushi rice without preheating for 20 minutes in the BORA X BO at a temperature of 98°C and 100% humidity. Stir rock salt and sugar into the rice vinegar until dissolved. Fold into rice.

Prepare the ingredients

Wash radish, remove stalk base and cut rest into thin strips. Cut cooked roast pork into thin strips and season with rock salt and pepper. Wash the chives and shake dry.

Prepare sushi

Wrap cling film around a bamboo matt so the rice does not stick. Halve the nori sheets and place onto mat with the raw side facing upwards. Prepare a bowl with cold water. Using wet fingers or a palette knife, spread 100 g of rice on a nori sheet and turn it so that the rice is on the bottom. Repeat this with the second nori sheet.

Roll sushi variant 1

Spread 5 g of horseradish cream onto one of the nori sheets and place radish strips, bunched chive stems and sliced roast pork. Lift the bamboo mat up from below and carefully roll everything together. Place on the joining side of the nori sheet and refrigerate for 30 min. Then cut into 8 sushi rolls and roll these into puffed pork rind.

Roll sushi variant 2

For the vegetarian version, spread 15 g of Obatzda over one of the nori sheets, then place finely sliced radish strips and chive stems. Lift the bamboo mat up from below and carefully roll everything together. Place on the joining side of the nori sheet and refrigerate for 30 min. Then cut into small rolls and roll these into puffed potato.

Pro tip:

Garnish the sushi rolls with soya sauce cream, chives and parsley and serve.

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