INGREDIENTS

• 1 saddle of venison, boned
• 1 cucumber
• 1 bell pepper
• oil
• salt, pepper
• sugar
• 1 pack of nori sheets (10 sheets)
• 1 pack of tempura mix (150 g)
• 1 pack of Panko breadcrumbs (150 g)
• 1 pack of sesame seeds
• 400 g of sushi rice
• 3 tablespoons of rice vinegar
• 1 tablespoon of sugar
• 3/4 teaspoon of salt
• This is accompanied by soy sauce, wasabi and pickled ginger.

INGREDIENTS PER ROLL:

• California roll Ingredients: venison, sushi rice, cucumber, sesame seeds, nori sheets
   
• Crispy roll Ingredients: venison, sushi rice, nori sheets, tempura mix, panko, oil
   
• Nigiri Ingredients: venison, sushi rice
   
• Maki Ingredients: venison, sushi rice, paprika, nori sheets
   

Instructions

step 1

First prepare the sushi rice as a base for all types of sushi. Since sushi rice contains an extremely large amount of starch, which adheres to the outer shell, the rice is washed several times before cooking. To do this, place the rice in a sieve and rinse with cold water until the water runs clear. Then allow the water to drain well.

Then bring the rice to the boil in a large pan with the amount of water indicated on the packet, turn off the hob and leave the rice to swell, covered, for about 20 minutes. Then remove the pan from the hob, cover the rice with a kitchen towel and leave to stand for another 10 minutes. In the meantime, mix the rice vinegar with the salt and sugar, heat and mix into the cooled rice.

step 2

Next steps: wash and chop the vegetables. Remove most of the silver skin from the saddle of venison, season with salt and a little sugar, leave to rest for 10 minutes and vacuum-seal in a heat-resistant bag. Now gently cook in a water bath at 56 degrees Celsius for an hour (use a thermometer).

step 3

Then remove from the bag and fry in butter all around (no longer than two minutes on each side – the meat should still be a delicate pink inside), then season again with salt and pepper. Allow the meat to cool before further processing.

step 4

California Roll

The California roll is an inside-out roll and consists mainly of sushi rice. Sliced venison loin and fresh cucumber meet in the middle. The California roll is topped with roasted sesame seeds.

And this is how it's done: toast the sesame seeds in a non-stick pan without fat over a medium heat and leave to cool. Cut the vegetables and venison into long strips about two centimetres thick. Place a nori sheet on a bamboo mat, cover completely with rice, sprinkle with sesame seeds and turn over so that the uncovered side is facing upwards. Place a strip of cucumber and venison in the first third of the nori sheet. Form a roll with the help of the bamboo mat. Press the roll firmly while forming it, but do not crush it. Finally, cut into even rolls with a sharp, moistened knife.

step 5

Crispy Roll

The Crispy Roll is comparable to a Maki, except that it is rolled in Panko, fried and then served hot.

And this is how you do it: cut the fried, cooled venison into long strips about two centimetres thick. Place a nori sheet on a bamboo mat, cover about two-thirds with rice and place the venison on the lower third. Form a roll using the bamboo mat. Mix the tempura mix with water, carefully dip the sushi roll in the mix and then turn it in panko. Heat the oil in a pan or deep fryer and fry the sushi roll on all sides until the breading is golden brown. Then place on a clean kitchen towel to drain and finally cut into slices with a sharp knife.

step 6

Nigiri

For Nigiri, a small amount of sushi rice is formed into a narrow, finger-length roll using wet hands. The venison is cut as thinly as possible and in such a way that it completely covers the surface of the roll.

step 7

Maki

Maki is the most well-known form of sushi. In our version, rice, venison and paprika come together in a nori leaf. And this is how it's done: cut the paprika and venison into long strips. Place a nori leaf on a bamboo mat and cover about two-thirds with rice. Leave the top free of rice and place the paprika and venison on the rice in the bottom part. Form a roll with the help of the bamboo mat, pressing evenly and firmly. Lightly moisten the free part of the nori sheet and finally twist it in. Cut into equal slices.

step 8

Tip:

Wrap the bamboo mat in cling film before each sushi session. This makes it easy to work cleanly and without slipping.