Preperation approx. 70 min.
Amount ortions


Main dish:
  • 300 g sushi rice
  • 16 Nuremberg sausages
  • 600 ml water
  • 100 ml rice vinegar
  • 1 table spoon sugar
  • 1 teaspoon salt
  • 2 tablespoons plant oil
  • 1 paprika, yellow
  • 1 paprika, red
  • 1 gherkin
  • 1 bunch of (wild) chives
  • 3 slices of Schwarzbrot (”black bread”)
  • 50 g butter
  • 4 tablespoons of grated horseradish, fresh
  • 4 tablespoons of mustard, hot/spicy


It is widely known that the art of rolling sushi comes from Japan and is now becoming very popular in Germany too. Most people will not, however, be familiar with this version. Your guests will therefore be all the more delighted to be served this sausage sushi!


  1. Wash the sushi rice in a sieve until the draining water is clear.
  2. Boil the rice and water in a large pot, then reduce the heat and allow to simmer on a low temperature for about 15-20 min. Remove pan from the heat, insert multiple sheets of paper towels between pot and the lid. Leave for about 10 minutes. Put vinegar, salt and sugar into a saucepan and heat until everything is dissolved.
  3. Put the cooked rice in a bowl, sprinkle with vinegar mixture and carefully mix in.
  4. Fry the sausages in the vegetable oil until golden brown.
  5. Core the paprika and cut into thin strips. Peel the gherkin and also cut into thin strips.
  6. Cut the black bread into small cubes. Melt the butter in a frying pan, add the black bread cubes and lightly fry.
  7. Cut the chives into fine curls.
  8. Lay the rice out on cling film. Halve the fried sausages and place on the rice, place the peppers and gherkin strips on it and roll together with the help of a sushi mat.
  9. Roll the finished rolls into either little chive rolls or roasted black bread cubes and then cut into pieces of about 3 cm each.
  10. Serve the sausage sushi with freshly grated horseradish and hot mustard.

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