Pickled Herring Ume Cucumber Rolls

August 29, 2008 at 10:53 am 2 comments

I bought a jar of pickled herring out of curiosity. I imagined it would taste like fish in pickle brine and I was not disappointed. The hubby didn’t think the jarred gray matter looked very appetizing, but thought it tasted pretty good. The texture was chewy and not ‘cooked’. It had some onions (with a little crunch) in there with specks of dill. The only thing I didn’t care for was the amount of sugar, it was a bit on the sweet side and I never liked sweet pickles. I was just snacking on it randomly till I had half the jar left and then thought of sushi. The addition of pickled plums helped cut the sweetness (I buy the type with no sugar added). The cucumber adds texture but I think it could’ve been better if I had cut it into thinner strips. I left the rice unseasoned because the pickled herring and onions did the job. The scallion added a nice layer to the flavors, you can always use more if you love scallions. The rice and cucumber nicely balances the salty, sweet, and tart. You won’t need any soy sauce either.

Pickled Herring Ume Cucumber Rolls

  • 1 1/2 cup uncooked sushi rice (or 2 cups measured with rice cooker cups)
  • 4 sheets of nori
  • 5 or 6 umeboshi (pickled plums) or 5-6 tsp of ume paste
  • 1 stalk of scallion, chopped finely
  • ground black pepper
  • 1/2 cucumber, seeded and sliced vertically
  • 12oz jar pickled herring with onion

  1. Cook the sushi rice according to directions.
  2. Divide warm cooked rice into 4 parts. Spread one part onto nori sheet covering about 3/4 or 4/5 of it.
  3. Lay cucumber slices over exposed part of nori.
  4. Peel flesh off pickled plums, removing pit, break up into small bits and lay (or smear) across the rice next to the cucumber. Or if using plum paste, spread onto rice in a thin line.
  5. Sprinkle on 1/4 of the scallions and a little black pepper on top of the plum.
  6. Remove herring and onions from jar and drain off excess liquids. Place a single layer of herring with a few onions on top of plums/scallions. If the pieces are large or not uniformed, cut up accordingly. (You might not use up the whole jar for 4 rolls.)
  7. Start rolling up the nori from cucumber side. Roll and press with bamboo mat (covered in plastic wrap).
  8. Slice up each roll into 8 pieces. Eat while warm.



Entry filed under: cooking, food, recipes. Tags: , , , , , , , .

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2 Comments Add your own

  • 1. eula  |  August 31, 2008 at 5:15 pm

    mmm looks delish! i’ve never tried herring or pickled plums but i so want to! thanks.

  • 2. P. Andy  |  September 7, 2008 at 2:53 pm

    You are a genius. I would have never thought of this. I love pickled herring, but solo it gets to be a bit much. What a great way to serve it.
    By the way your photography is wonderful too.


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