Buckwheat sushi

Ingredients for 2 servings:

• 200 g buckwheat
• some rice vinegar
• some sugar
• 1 tsp flour, dissolved in cold water
• 3 nori sheets
• 150 g smoked salmon
• 400 g mixed vegetables, e.g. carrot, cucumber, avocado, bell pepper, asparagus, radish,…
• 4 tbsp soy sauce
• 2 pinches of wasabi powder
• 2 tbsp ginger, pickled

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

more nutritious than normal because buckwheat is used instead of rice.

Boil the buckwheat in twice the amount of water for 20 minutes. Add salt if necessary. Then, cover and let the buckwheat simmer for 20 minutes, then stir in a little rice vinegar and sugar. Then add the flour or starch dissolved in the water and heat again. Stir the buckwheat thoroughly. It should have a sticky consistency. After it has cooled slightly, spread the buckwheat in a thin layer on a nori sheet placed on a bamboo mat. Leave some space around the edges. Then place the desired contents—vegetables and fish—lengthwise in the center of the coated sheet and roll it up using the bamboo mat, pressing it together firmly. Sushi knowledge and practice are almost essential here. Now cut off pieces with a sharp knife moistened with vinegar. You can taste the pieces from the edges at this point. Divide the soy sauce, wasabi, and ginger into two portions, place them in separate bowls, and serve with the buckwheat sushi. The soy sauce is for quick dipping, the wasabi for gently spreading, and the ginger between the sushi pieces for “neutralizing,” refreshing, and snacking. I just call it “sushi,” but it’s a huge variation. Tip: eat with chopsticks.