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Sushi á la Zillertal

Ingredients for 4 people:

Sushi rice: 
400g suhsi rice
2 tbsp rice vinegar 
1 tbsp sugar
a little salt

Arctic char nigiri:
200 g Arctic char
 1 small onion
Some mayo

Maki with smoked trout:
4 nori sheets
200 g smoked trout
150 g young spinach Spinach
2 carrots

Zillertal Roll: 
4 nori leaves
2 spring onions
1 cucumber
200 g cod
some sesame black and white



1. Wash the rice in a sieve under running water until the water is no longer cloudy.

2. Then soak for 10 minutes in a saucepan and bring to the boil. Turn the heat down to low, put the lid on and leave the pot to stand for 20 minutes. 

3. While the rice is cooling for 5 minutes, mix the rice vinegar with the sugar and salt and then heat it up. 

4. Put the rice in a bowl and mix with the rice vinegar mixture. 

Char nigiri

1. To make the nigiri, shape the rice into small dumplings with slightly moistened hands. 

2. Cut the char and press it onto the rice dumplings. 

3. Chop the onions and fry them. Then spread over the nigiri and add a little mayo.

Maki with smoked trout 

1. Sauté the spinach and leave to cool.

2. cut the carrots lengthwise.

3. place the nori sheet with the smooth side down on a sushi bamboo mat and spread the rice over the sheet with moistened hands to a width of approx. 1 cm. You should leave about 3cm free from the top edge. 

4. Place the smoked trout, carrot and spinach on top, press down lightly, roll up and then cut into bite-sized pieces with a knife. 

Zillertal Roll 

1. Cut the cucumber and spring onion into oblongs.

2.Place cling film on the sushi bamboo mat and spread approx. 1 cm wide on the sheet with moistened hands. Leave about 3 cm free from the top edge. Then press the nori sheet onto the rice. 

3. Cut the cod into small pieces and place in the middle of the nori sheet. Place the cucumber and spring onion on the edge of the sheet. 

4. Then roll up and cut into pieces.