A creative twist on classic sushi that will leave your guests wanting more, this oat sushi will make you the hit of any party!
Ingredients
- STEEL CUT SUSHI OAT BASE
- 6 cups water
- 1½ cups Flahavan's Irish Steel Cut Oatmeal
- ¼ cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 4 sheets nori
- 1 plastic-wrapped sushi rolling mat
- VARIATION: SPICY GREEN ROLL
- 1 ripe, slightly firm avocado
- 4 stalks asparagus, cut in half lengthwise
- ½ teaspoon toasted sesame seeds
- 1 teaspoon gluten-free wasabi
- VARIATION: MISO GLAZED COD
- 2 tablespoons white or blond miso
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 6-ounce piece of cod
- 1 scallion per roll, cut in half lengthwise
Directions
STEEL CUT SUSHI OAT BASE
Bring water to a boil and add oats. Reduce to a simmer and cook for 30 to 40 minutes until al dente.
Strain oats through a fine mesh strainer. Run under cold water to remove starch and cool the oats.
Mix together rice wine vinegar, sugar and salt in a small saucepan. Bring to a boil, remove from heat and let cool.
Shake all excess water off oats, then combine with the rice wine vinegar mixture.
Lay nori sheets on rolling mat, rough side up. Place a thin layer of oats on the nori, covering about 2/3 of the sheet and leaving the top 1/3 uncovered.
VARIATION: SPICY GREEN ROLL
Remove the skin and pit of the avocado and slice into strips.
Keep asparagus raw, but remove the bottom fibrous parts of the stalks.
Lay in the avocado and asparagus in a thin line, sprinkle with sesame seeds, and dot with a touch of wasabi. Using the mat, roll the sushi tightly and cut into 8 pieces.
VARIATION: MISO GLAZED COD
Mix together the white miso, honey and sesame oil. Brush the glaze over the cod. Place under the broiler for 2 to 3 minutes until the fish is charred but not cooked all the way through. Slice the cod into thin strips.
Lay the cod on the nori in a thin line and add strips of scallions.
Use a little water at the top part of the roll to seal it, roll the sushi tight and cut into 8 pieces.
Recipe courtesy of Flahavan’s Irish Oats.
