St. Pauli – Sushi with balsamic reduction

Ingredients for 4 servings:

• 150 g rice, sushi
• 200 ml water
• 3 tbsp apple cider vinegar or sushi vinegar
• 60 ml soy sauce
• 3 tbsp balsamic vinegar
• 100 g sugar
• 4 m.-large porcini mushrooms
• 1 tbsp sesame oil
• 1 nori sheets, cut into strips or seaweed

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Porcini mushroom sushi, dedicated to the one and only Hamburg football club

Place the rice in a sieve and rinse under running water until the water runs clear. Then let the rice stand in the sieve for about an hour. Meanwhile, for the balsamic reduction, put the soy sauce, balsamic vinegar, and sugar in an uncovered saucepan and simmer over low heat, stirring occasionally, until it reaches a thick consistency. Place the rice and water in a saucepan, bring to a boil, and simmer briskly for about two minutes. Reduce the heat significantly and cook with the lid on for about 15 minutes. Fluff the rice with chopsticks or a fork. Stir in the apple cider or sushi vinegar. Place a towel on a baking sheet and spread the rice over it to cool it as quickly as possible. Clean and brush the mushrooms and cut into slices about 1 cm thick. Heat a pan, pour in the sesame oil, add the mushrooms, and fry on both sides until the mushrooms brown. Then toss the mushrooms in the balsamic reduction. Working in batches, shape the rice into small rolls. Place a mushroom slice on each roll. Wrap each roll with a narrow strip of nori or seaweed.