Skagen Sushi Roll

No.119

日本語のレシピが最後に続きます。

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There is a place called Skagen in Denmark, it is the northernmost town in the country of flat and arable lands. If you look at the map of the northern part of Denmark, you’ll see the peninsula called Skagen Odde which is projecting into the water and at the very tip of it lies the town I am talking about. Denmark is full of flat lands and therefore very suitable for building soccer fields or basket ball courts, I used to travel to Skagen with my daughter’s soccer team for a summer training camp. Of course I was a cooking mama for many sporty young girls.

Because Skagen is surrounded by the sea and thanks to the well functioning fishing port, we enjoyed good seafood there. The salad called Skagen Salad is a very famous one. Funny enough, this salad was invented and developed in Sweden by a swedish restaurateur, his name was Tore Wretman, a legend cook of Scandinavia, about 60 years ago. This simple and yet very tasty salad has been loved by many Swedish people and that they made their own starter called Skagen Toast (Skagen salad on a sautéed toast) which you will have no problem finding anywhere in Sweden.

In my local super market here in Norway I can buy ready-made Skagen Salad at any time. They put a little too much mayonnaise to my taste and I think home cooked Skagen Salad is much better as you can adjust the amount of mayonnaise or thin it by lemon juice or even replace it with yoghurt. The recipe is simple and yet very tasty. It is a kind of recipe which is so tempting for us who cook to add our own twist or two to, I have read the original recipe written in Swedish by Tore Wretman, the variation recipes with twists and changes by both Martha Stewart and James Oliver. it is right to call Skagen Salad is a dish widely loved in Scandinavian countries and we in Scandinavia associate pleasant summer feelings with this dish. As my own twist, I wanted this typical Scandinavian dish to meet something from Japan, so I made this sushi roll. Please allow me call it Skagen Sushi Roll.

Skagen Sushi Roll for 1 bento

* Mini Skagen Salad *
4 pieces of frozen shrimps, a medium sized each
a half table spoon of red onion, minced
1 table spoon of mayonnaise
1 tea spoon of lemon juice
1 tea spoon of dill, minced
1 tea spoon of green onion
Salt and pepper

* Buttered Scrambled Eggs *
2 eggs
a half table spoon of butter
1 tea spoon of sugar
Salt and pepper

1 sheet of Nori
150g Sushi rice

1.Defrost the frozen shrimps. Boil in salted boiling water. When they are cooked through, take them out of the water and cool. We use whole shrimps in Skagen Salad but to use it in a sushi roll we chop it into small pieces. Mix everything well and season with salt and pepper.

2. Crack eggs in a bowl, add sugar and mix well. Heat a frypan, melt butter and make buttery scrambled eggs. Season with salt and pepper. Cool to room temperature.

3. Place a sheet of nori on a rolling mat, first put a half of sushi rice in the center of nori and try to spread it over the nori sheet. Add the other half to cover the whole sheet. Press it and make it evenly flat. Spread the scrambled eggs and Skagen Salad in the center.

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4. Lift the nori (the end closest to you) and roll it up. Leave it for 10 minutes to settle before you cut. As the ingredients are soft you should not press it so tightly. Take it easy and roll it gently but firm. This may need some practice but there are good videos on YouTube, the search word is Maki Sushi or 巻き寿司 and I am also looking into making my own video of Maki Sushi as well soon. 🙂  When you master Maki Sushi rolling techniques, you will be able to enjoy making variety of sushi in your home. So do not be afraid and try! That is my tips and bon appetite!

xx Rie

ーーーーーー

北欧3国巻き(巻き寿司1本分材料)

冷凍ブラックタイガー 中サイズ4尾

A)  赤玉ねぎ 微塵切り  大さじ半
マヨネーズ      大さじ1
ディル 微塵切り   小さじ1
レモン汁       小さじ1
分葱         小さじ1

寿司海苔         1枚
寿司飯        150グラム
玉子         2個を溶きほぐす
バター        小さじ1と半
塩、こしょう

1 海老は解凍して殻をむき、さっと塩を入れた湯で茹でて加熱します。粗熱がとれたら、微塵切りよりちょっと大きめに切ります。

2 海老とA)を混ぜます。

3 フライパンを熱し、バターを入れて、炒り玉子を作ります。

4 玉子が冷めたら、巻き簾の上に海苔を置き、寿司飯をのせ、炒り玉子と海老のサラダをのせて巻きます。

5 巻き終わったら、綴じ目を下にして休ませ、15分くらいしたら濡れ包丁で切り分けます。

**小さなコツ
マヨネーズの量が多すぎると滑って巻きにくいです。海老のサラダだけ前の日に作って使うと硬めで巻きやすいです。ディルも手に入ったらぜひ入れてくださいね。北欧度がドッとUPします。

どうぞお試しくださいませ。
(^o^) りえ

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