Skip to content

Rollmop Sushi

Rollmop Sushi 1

A while ago, I did a ‘Notable Nosh’ post featuring a particular pickled-herring preparation known as Rollmops. At that time, I mentioned that I would be interested to see how the pickled fish would work in Sushi. Originally, I thought in terms of a ‘Nigiri’ style sushi but, instead, I went another way…

There is a Japanese preparation consisting of very lightly pickled Mackerel that I just love and often have as a sashimi selection. Whole fillets are sometimes pressed with large blocks of rice to make a specific sort of sushi and I thought that Rollmops, though not nearly as delicate in flavor, would work nicely. An added incentive to trying this dish was that it gave me an opportunity to use my ‘Maki Sushi Ki’ mold… 

There is no ingredient list here today since I all I used was some pre-pared sushi rice (made using my Quick Sushi Rice method), a couple of Rollmop pickles, and a thin slice of lemon for garnish.

Rollmop Sushi 2

Here are the Rollmops… Well, one Rollmop and one Un-Rollmop, actually. I figured two would be needed given the size of my sushi mold. I didn’t need the pickled gherkins from the middle of the rolls and I ate them just after snapping this picture.

Rollmop Sushi 3

The Rollmops absorb a lot of pickling liquid in their jars and so I pressed my trimmed pieces between two boards, using a little weight to really squeeze them. My aim here was to prevent the sushi rice from getting way too soggy.

Rollmop Sushi 4

I filled my sushi mold about 2/3 full of rice. In the background you can see my trimmed fillets. The leftover pieces below and to the right went the same way as the gherkins.

Rollmop Sushi 5

The fillets went on top of the rice and, after taking this picture, I folded the plastic wrap over top before inserting the ‘pressing bar’

Rollmop Sushi 6

I pressed the block for a whole afternoon while doing other tasks. One of the good things about this type of sushi is that, along as you keep it tightly wrapped, you can put it in the refrigerator to slice later. Naturally, this allows you to do a lot of work ahead of actually serving.

Rollmop Sushi 7

Here is the block unwrapped and ready for slicing. The mold did a very nice job, I think…

The Verdict

Instead of soy and wasabi, I served my sushi slices with a very light sauce made with mirin, and a little splash each of lemon juice and soy. Overall, the effect was pretty good. The rice was just slightly overcooked on this occasion (I got distracted) but still okay. Surprisingly, the fish was not nearly as assertive as I was expecting and I think expelling a lot of the pickling juice had that effect. In consequence, the taste was much closer to Japanese pickled Mackerel than I anticipated. Next time, I may try a little wasabi on the fillets before assembling the blocks…


One Comment Post a comment
  1. Very elegant. I love sushi. This looks very good indeed.

    April 29, 2014

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .


My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design


Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?


Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season


If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The Blog

The latest news on and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes


a recipe sharing and bento blog


Just another site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!


home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine


A Journey About Food, Recipes And Destinations


Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: