For 4 portions (4 bites per portion)                             四⼈人份(每份四块)

80 g Fjord Trout, skinned and pin boned                     80g虹鳟鱼，去⽪皮去刺

80 g Norwegian mackerel, skinned and pin boned      80g青花鱼，去⽪皮去刺

1 tsp sugar                                                                   1匙糖

0,2 tsp salt                                                                    0.2匙盐

0,5 tbsp rice vinegar                                                     0.5匙米醋

0,6 dl sushi rice                                                             60毫升寿司⽶米

0,8 dl water                                                                   80毫升⽔水

0,5 avocado                                                                  半个牛油果

3 tbsp cucumber                                                           3根黄瓜

2 tbsp spring onion                                                       2根京葱

1 norisheet bamboo rolling mat plastic wrap               紫菜 寿司竹帘 保鲜膜

• Fjord Trout and mackerel should be frozen for a minimum of 24 hours before eaten raw.

 虹鳟鱼和青花鱼在生吃前应冷藏至少24⼩小时

• Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.

在小平底锅中混合糖，盐，醋，文火加热搅拌，糖和盐融化即可。

• Cool the marinade before use.

上述腌汁冷却备用

• Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.

根据寿司米说明将米煮熟备用。

• Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.

将米饭倒入盘⼦，少量多次缓慢倒入腌汁，使米饭松软即可。

• Set the rice to cool in room temperature.

拌好的米饭冷却。

• Cut the Fjord Trout and mackerel into thin slices, and avocado and cucumber in approx. 1 cm thick strips.

虹鳟鱼、青花⻥切薄片，牛油果、黄⽠切约一厘米厚条状备用

• Slice spring onion.

葱切片

• Divide the nori sheet in half.

将紫菜片分成两份

• Cover the bamboo rolling mat with plastic wrap.

将保鲜膜平铺在寿司竹帘上

• Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.

米醋掺水，保持手轻微潮湿以避免米粒粘手

• Place half a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Flip the sheet so the rice is facing down.

一份紫菜置于竹帘上，并均匀平铺一层米饭。翻转紫菜将米饭一侧放置在竹帘上 •

• Lay avocado, cucumber and spring onion along the bottom edge of the sheet.

牛油果、黄瓜和葱沿着紫菜的底部边缘铺好

• Use the mat to roll the maki together and cover with the Fjord Trout and mackerel slices across the roll. Laying the fish every other gives it the rainbow effect.

用竹卷将上述食材卷起，卷紧，将虹鳟⻥片、青花⻥片包在⼿手卷外。交叠放置⻥片会有彩虹的效果。

 • Cut each roll in two, then in two and two until you have 8 pieces. Serve the sushi with soy sauce, wasabi and pickled ginger

将手卷平均切成八份，配合酱油，芥末，日式腌姜⽚即可使用。

Serves 4                                                                四人份

Cooking time: 40 min.                                          烹饪时间40分钟

400 g trout fillets, skin removed                          400克虹鳟鱼鱼排，去⽪

2 cm ginger                                                         2厘米生姜

2 tsp. crushed coriander grains                           2匙香菜末

1 tsp. finely chopped fresh hot pepper               1匙鲜辣椒末

1 tbsp. white sesame seeds                                 1匙白芝麻

1 tbsp. black sesame seeds                                 1匙黑芝麻

2 tbsp. vegetable oil                                            2匙植物油

2 tsp. sesame oil                                                  2匙芝麻油

Estragon                                                              龙蒿

Dip trout fillets in mixed black and white sesame seeds, wrap in foil and keep in freezer for 30 minutes. After that, cut fillets in thin slices and put slices to overlap on a dish. Peel and finely cut ginger. Heat mixture of oils, add ginger, coriander and pepper and fry for half a minute, then add sesame and pour the mixture in the frying pan right away over the fish. Sprinkle with finely chopped estragon.

将黑、白两种芝麻裹覆在鱼排上，用锡纸包好，放在冰箱内冷藏30分钟。取出后将鱼排切片并在盘中交叠摆盘。生姜去皮切丝。将植物油、芝麻油混合并加热，加入姜丝、香菜末和辣椒末，煎半分钟，加入芝麻后立即浇在鱼片上。撒上切碎的龙蒿即可。