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  • Norwegian nigiri sushi
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    By Andreas Viestad

    Norwegian nigiri sushi

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    This is a fun way to use Japanese sushi as an inspiration to breathe new life into traditional Norwegian delicacies, originally made to preserve fish for a long period of time. Instead of rice, I’m using mashed potatoes. The appetizers I made in Frøya are just the beginning of a series of ideas on this subject. Use your imagination, and combine your own favorite pieces.

    Serves 4

    PREPARATION:

    • 1

      The mashed potatoes: Bring water to the boil in a medium pot over medium high heat. Add the potatoes and boil for 8-10 minutes until tender. Strain. Press the potatoes with a potato ricer. Alternatively, push through a sieve using the back of a large spoon. (Do not use a food mill or blender, as this will make the mash turn sticky.) Fold in the butter, and leave to cool.

    • 2

      The nigiri: Using your hands, gently shape the cold mashed potatoes into chunks, measuring approximately 1x1x2 inches (2.5×2.5×5 cm). Make sure you don’t work the chunks too hard together.

    • 3

      Smoked salmon: Add horseradish to each potato chunk, and one slice of smoked salmon.

    • 4

      Pickled herring: Add sweet mustard to each chunk of potato. Add one piece of pickled herring to each chunk.

    • 5

      Smoked eel: Add Dijon-style mustard to each potato chunk. Add one slice of eel. Garnish with chopped capers.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S04 E06 The World is My Scallop and tagged , . Bookmark the permalink.
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  • This is a fun way to use Japanese sushi as an inspiration to breathe new life into traditional Norwegian delicacies, originally made to preserve fish for a long period of time. Instead of rice, I’m using mashed potatoes. The appetizers I made in Frøya are just the beginning of a series of ideas on this subject. Use your imagination, and combine your own favorite pieces.

    Serves 4

    PREPARATION:

    • 1

      The mashed potatoes: Bring water to the boil in a medium pot over medium high heat. Add the potatoes and boil for 8-10 minutes until tender. Strain. Press the potatoes with a potato ricer. Alternatively, push through a sieve using the back of a large spoon. (Do not use a food mill or blender, as this will make the mash turn sticky.) Fold in the butter, and leave to cool.

    • 2

      The nigiri: Using your hands, gently shape the cold mashed potatoes into chunks, measuring approximately 1x1x2 inches (2.5×2.5×5 cm). Make sure you don’t work the chunks too hard together.

    • 3

      Smoked salmon: Add horseradish to each potato chunk, and one slice of smoked salmon.

    • 4

      Pickled herring: Add sweet mustard to each chunk of potato. Add one piece of pickled herring to each chunk.

    • 5

      Smoked eel: Add Dijon-style mustard to each potato chunk. Add one slice of eel. Garnish with chopped capers.

    Print Friendly
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