Smoked Red Deer Bresaola, Fried Onion, Red and Yellow Pepper, Green Asparagus Sushi with Parsley and Truffle Caviar by Misu Varga
1 cup SunRice Japanese Style Sushi Rice, rinsed
1 tablespoon Seasoned Rice Vinegar
4 Nori Sheets (dried, roasted seaweed)
100g Venison Gusto Smoked Red Deer Bresaola, sliced lengtways
1/8 Red and Yellow Peppers, cut into thin strips
1 Young Green Asparagus cut into this strips
8g Dried Fried Onion
Truffle Caviar Garnish
Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes.
Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.
Using moist hands, spread one-quarter of the rice mixture then put 1 nori sheet on top, shiny-side down, on a sushi mat. Place the red and yellow pepper, the asparagus strips and sprinkle it with the fried onion. Using the sushi mat, roll up firmly to enclose filling.
Place the red deer bresaola slices over the roll you just made to fully cover 3 sides and slowly by using the sushi mat roll over to cover all 4 sides.
Slice each roll into 4 pieces.
Garnish your sushi with a parsley leaf and truffle caviar
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