Styrian Sushi

For the Styrian sushi, first prepare the kernel oil pancake. Mix all ingredients until smooth.

Heat some oil in a pan, fry the pancakes on low heat until very thin on both sides.

For the polenta filling, bring milk with salt, pepper and caraway seeds to a boil, stir in the polenta quickly and reduce heat. Simmer the mixture for about 1 minute, stirring constantly.

Then remove the polenta filling from the heat, add a dash of Schilcher vinegar, stir and let cool.

For the seed oil wasabi dip, stir together all ingredients, arrange in a dip bowl and serve with the sushi.

For the sushi, lay out plastic wrap on the work surface, this will help to roll up the sushi. Place the pancake on the plastic wrap, spread some grated horseradish on top, spread about one fifth of the polenta mixture in the center of the pancake from right to left, place vegetable sticks lengthwise in the center of the polenta mixture and roll the ingredients tightly using the plastic wrap so that the polenta encloses the vegetables.

Refrigerate the Styrian sushi for about an hour and cut into sushi rolls about 2 cm wide before serving.

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