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"North Sea Sushi" – pumpkin with herring

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Ingredients for 2 servings:

  • 200 g pumpkin flesh (Hokkaido)
  • 200 g herring fillet(s)
  • 100 g beetroot, cooked
  • salt water
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

Cut the pumpkin into approximately 3 x 3 cm cubes, each about 2 cm thick. Cook them in boiling salted water for about 4 minutes until al dente. Let cool. Cut the herring fillets to size and place them on top of the pumpkin pieces. Cut the beetroot into pieces and place them on top of the herring pieces. Season with freshly ground pepper. If you like, you can serve this sushi with teriyaki or soy sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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